This is an INCREDIBLY versatile soup. It is kind of like chili crossed with vegetable soup — so feel free to add any sort of other vegetables that strike your fancy and noodles too. My mom usually took whatever veggies that were sitting around in the fridge or pantry, drained them and then dumped them in. She never got too crazy — no water chestnuts or anything — but I never had a bad bowl of Ski Soup.
So now, every time it gets ready to snow, all I want to make is a huge pot of Ski Soup!
Ski Soup
1lb Italian Sausage (hot or mild or a mix of the two)
2 16oz cans of Kidney Beans
1 8oz can Tomato Sauce
1 qt Water
1 medium Onion (chopped)
1 cup diced Potato
½ cup diced Green Pepper
1 cup diced Celery
1 ½ teaspoon Seasoned Salt
½ teaspoon Garlic Salt
½ teaspoon Thyme
½ teaspoon Pepper
Brown sausage and drain.
Add all other ingredients and simmer until vegetables are done (45 minutes to an hour).
(Note that I over pasta-ed the soup, the box popped open and left like less than a handful of bowties in the box so I was all, “whatever, use it all”. Funnily enough, my wife loved it!)
When she had time, mom would skip the store bought noodles and instead make homemade egg noodles. They are dreamy, so I’ve attached the recipe here! (You will see these later in my sister’s Chicken and Dumplings recipe.)
Egg Noodles
3 Eggs
1 stick Butter
½ teaspoon Salt
¼ teaspoon Baking Powder
Flour
Mix eggs, butter, salt, and baking powder. Work in just enough flour to form a ball.
Roll out with a rolling pin. Cut into rectangles, and let dry.
