Snow Day Soup
Submitted by: Art Willoughby
Growing up in southern Virginia provided few opportunities to build snowmen, create snow angels or engage in epic snowball fights. When the snowfall did occur to a level that resulted in school closures, the world seemed to slow down just enough to allow for those moments that lead to lifetime memories. While my sisters and I built a snowman and played on the one sled in our neighborhood, Mom made homemade soup from the ingredients on hand. The snowfall from this past winter served as a catalyst to try my hand at recreating Mom’s “Snow Day Soup” and the opportunity to make a few memories with our grandchildren. I hope you enjoy it as much as we enjoyed making it.
- Four (4) carrots sliced
- 3 celery stalks sliced
- ½ cup of diced onions
- Dice 3 slices of bacon
- 4 cups of No Salt chicken broth
- 1 can of white beans (drained)
- 1 can of red beans (drained)
- 1 can of Campbell’s tomato soup
- 1 cup of water
- Pepper (dash or to taste) A
- Oregano (dash or to taste)
- Basil (dash or to taste)
- 1 cup of small elbow macaroni
- 1 cup of shredded parmesan cheese
- Pour the carrots, celery, and onions into a Dutch Oven (or similar cooking device) and sauté until translucent.
- Add the ingredients shown above, EXCEPT the elbow macaroni and parmesan cheese to mix. Bring to a simmer.
- Add the elbow macaroni and simmer for 15 minutes.
- Garnish with the shredded parmesan cheese.