When it comes to a piping, steaming, hot bowl of soup, count me in for at least one bowl, especially when the bowl is filled with noodles, vegetables, chicken broth, and herbs. There’s nothing more comforting, wholesome, and loving than the first bite of noodle soup … and every bite thereafter.
My love for soup started at a young age. I’m talking very young. Unfortunate or fortunate as this may be … I can’t believe I’m going to admit this … I looked like a Campbell’s Soup kid when I was younger. Big eyes, big cheeks, big love for soup … yes, I could’ve fit right in with the other kids. I loved those kids and all of their antics.
Many of my days consisted of eating Campbell’s Soup for lunch. I would even take a thermos of it to school. I could not get enough of the wholesome goodness. One of my favorite times to enjoy the soup was when I would come inside after playing in the snow. Being welcomed by a bowl of Campbell’s Soup was one of the best ways to warm the hands, nose, and toes. If you can’t tell, I ate (and still do eat) soup all the time.
My love didn’t stop there.
My family members embraced the idea that I looked like a Campbell’s Soup kid. How? My holidays growing up consisted of receiving a Campbell’s Soup Christmas ornament from my grandparents. One of my favorite holiday traditions, to this day, is adorning my Christmas tree with ornaments that display my fellow Campbell’s Soup kids. I lost track of just how many Campbell’s Soup ornaments I have on my tree year after year.
I do enjoy a bowl of Campbell’s Soup from time to time. What can I say? It’s ingrained in me. However, when I’m not embracing my Campbell’s Soup heritage, I love to make homemade soup. I always love to keep different shaped noodles, vegetables, and chicken broth on hand just in case I’m ever craving a bowl of comfort. When those cravings kick in, I peruse my pantry and refrigerator to see what I can create.
Today, I created this Farfalle Noodle Soup with Carrots, Beans, and Peppers. Seasoned with oregano and cumin, there’s just something about this soup that hugs you and makes you feel all warm and cozy.
Farfalle Noodle Soup with Carrots, Beans, and Peppers
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 5 carrots, peeled and sliced
- 48 ounces of Swanson chicken broth
- 1 15 ounce can of Great Northern Beans, drained and washed
- 2 4.5 ounce cans of diced green chiles
- 1/2 of a 1 lb. box of Barilla Farfalle noodles
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Kosher salt and pepper (to taste)
- Heat the olive oil in a large pot. Add the onion and carrots to the pot and saute until the onion become translucent.
- Pour in the chicken broth. Add the beans, chiles, and Farfalle noodles.
- Season with oregano, cumin, salt, and pepper (to taste).
- Cook until the noodles and carrots become soft.
- Serve warm.
What’s your favorite soup?
Note: This post was not sponsored by Campbell’s Soup or Swanson. I just really love their products.
Looks FABULOUS! I, too, was a campbell's soup eater growing up. Not as much as you, though… ;)
Jen, thanks for linking up with Food on Friday. We have created a fantastic collection of dishes. Cheers