I, like many other Central Catholic students, recognize and appreciate the great work our Metz crew does for the student body. During the craziness of lunch time, students can be found trying their hardest not to run, in attempts of arriving first in the sandwich or Bravo line. In wake of this madness, more often than not, the soup bar finds itself fostering far less traffic. Offering a different option everyday, the soup bar rarely disappoints. With large portions and great flavors ranging from traditional chicken noodle to the unorthodox buffalo chicken, Metz’s soup gives you the most for your money. In attempts to bring some light to this underrated lunch option, I decided to interview the most knowledgeable soup expert at Central Catholic High School, whose name alone reveals his great passion for this timeless classic.

If you have ever had a class with Mr. Campbell (no relation to the famous Campbell’s Soup Company), it is difficult to ignore the infamous and quietly humorous writing “Today’s Soup du Jour” that finds itself on the whiteboard nearly everyday, along with the always surprising room temperature makes you believe that you are having class in a sauna. After a year of experiencing this and hearing the occasional argument that arises from each entry, I was curious to attain a definitive top five list from the soup expert himself.

The Official Mr. Glenn Campbell ’71 Top Five of “Today’s Soup Du Jour”:

1. Italian wedding
2. Chicken noodle
3. Chicken with wild rice
4. Stuffed pepper
5. Chicken tortilla

In this list, it is almost impossible not to notice that nearly every soup contains meat. According to Mr. Campbell, this is a defining characteristic of a good soup. As our discussion grew far beyond the five listed soups and our opinions nearly devolved into heated argument, my interview started to gain significant ground when we started asking the real questions.

Upon interviewing Mr. Campbell, I failed to even recognize perhaps the most important aspect of a particular soup: whether or not it even is a soup. What exactly makes a soup a soup? Are there any elements that every soup must have in order to be classified as soup? During the short time of one class period, we comprised everything we know about soup into one simple rule: All soups must have a broth. It is important to note here that despite popular belief, cereal does not qualify as a soup (come on, guys, milk cannot be a broth!). Sadly, this rule also excludes classics such as chili and pasta e fagioli. This examination of soup made me realize not only the unexpected complexity of soup but also how it has become overlooked in American society. Recently, Campbell’s soup reported that its fiscal first-quarter earnings fell 30%. In a society dominated by side salads, soup is too often ignored in restaurants across America…and in our own cafeteria. So get out there and give Metz’s soup a try, with a wide variety of options catering to all preferences, I can guarantee you that you not be disappointed.