I love great northern bean w/kielbasa soup after about 6 hours in the crockpot.
Onions, garilc, carrots, and I powderize some Chicken of the Woods (mushrooms) that I dry and jar, use it to thicken the broth.
I look forward to autumn for that. I never make it in the summer.
I go to Horrocks in GR quite a lot. They have a soup bar with at least 20? different soups. My fave is Braised beef and vegetable. In second place is probably their Cactus chilli. It’s souper good over there.
We always had a lot more tomato juice in ours. It would look like this if it sat in the fridge for a few days and the noodles absorbed it all. But my mom used to make like a 10 gallon pot of it and we would eat it for days. I’ll have to see if I can get her recipe. The tomato tore up my insides…but I regret nothing
I found it when I had a job in college at a Barnes and noble cafe in Midland. My first thought was that it was like a high class spaghettiOs for adults…and delicious