Jim Spencer’s “Severe” Weather Soup
For an “extreme makeover” of Spencer’s tomato soup recipe (it’s just a tad more healthy), visit edibleaustin.com.
Ingredients
- 12 ounces large elbow macaroni
- 3 23 1/2 oz cans condensed tomato soup
- 1 1/2 Quart(s) milk
- salt and pepper
- 1 sleeve(s) saltine crackers
Instructions
- Fill a stockpot about half full of water and bring to a boil.
- Add the macaroni and cook to desired tenderness.
- While it cooks, add the tomato soup to another large pot, followed by three soup-cans-full of milk. Stir well and bring to a simmer.
- Drain the cooked pasta and add the desired amount to the soup.
- Heat everything to your satisfaction.
- Serve with saltines, salt, pepper and, if desired, a big dash of Tabasco or Tapatío Hot Sauce.
