When there’s a chill in the air, it’s time to start thinking about whipping up a pot of soup or chili. In addition to being soul satisfying, these hearty dishes are nearly one dish meals. Cornbread goes perfect with soup or chili, but any homemade bread can raise this meal to company status.
I love to make vegetable beef soup with the leftovers from a pot roast. My mother would always save and freeze leftover vegetables to add to her soup. And to make it even better, she also canned her own soup mix consisting of pre-canned tomatoes, peas, beans, and okra. Her soups were delicious and made good use of every bit of food available.
I rarely ate chili until I was an adult, so I don’t consider myself an expert. But I have to say, I do love both traditional chili and white chicken chili – especially when they’re served with a variety of toppings.
Many types of homemade bread will serve as a perfect complement to soup or chili, but the ones with cheese are often my top pick. Corn muffins are always a good choice and Martha White® Savory Bacon Cheddar Corn Muffins are delicious with soup. If you don’t want to heat up the oven, Martha White Mexi-Corn Cakes are easy to stir up. Cooked like pancakes on top of the stove to a crisp texture, consider spreading them with a little butter.