More.

Many people are too timid with seasonings. Try adding 1/2 again as much as you have been adding, taste, add more until you like it.

what kind of soup

Cajun seasoning, found in the seafood area at Walmart - I use it on all meats and casseroles - it adds zip without over-powering the food.

onion, browned garlic, brown sugar, sweet peppers, hot peppers, since I don't use very much salt to begin with I may add more salt or pepper. I depends on the soup. As I've mentioned before, I'm not a natural cook, I really have to think before adding spices. Like chili, alot of my soups taste better the second day after cooking.

Depends a bit on the kind of soup. A vegetable soup or beef vegetable soup makes me sing if I add a couple of dashes of wine vinegar to my bowl. I often add a bit of curry paste (red or green) to a bowl of soup to give it a little extra zing. And salt just makes everything better (maybe not healthier, though).

This is a site that gives you spice advice. And I agree that some people are sometimes timid with spices. I used to be. You can also check out Penzey's. They have great spices.

Here is a link that might be useful: Spice Advice

I will put in a teaspoon or two of Lea and Perrins Worchestershire Sauce, or soy sauce if I am out of Lea and Perrins.

I too use Tony's a lot, also use Cavenders and at times will use Kitchen Bouquet, depends on what it is I am cooking. I also use the Tony's spice and herb seasoning and sometimes the More Spice seasoning they make.
Seasonings

It was for my vegetable soup. I think I'll try the "More spice" if I can find it. Thanks for the great spice chart. I added it to the website.

I just made 2 gal of Veg Beef today. I start all of my soups like Minestroni, Bean & Ham Manhattan Clam, etc (not my cream soups however),..finely minced fresh garlic in a little oil, then add (1/3 cup of each of) oregano, basil & parsley my onions, green peppers. I saute them and then add 3-4 TBS of beef base to beef flavored soups, chicken base to soups w/chicken and Ham base to..well.. you get it. Then I add my liquid-stock and/or water, then my veggies and some worchestershire sauce. I also add 1 packet of onion soup mix to my beef soups. When soup is done-I add a handful of fresh chopped parsley. Note: I add 1-2 Qts of tomato juice and garlic powder too, w/my broth for my veg soup. Veggies I use in Veg beef soup are carrots, celery, onions, corn, It. green beans, diced rutabaga, squash chunks, potatoes.

Franks Hot Sauce - not really spicey but gives a nice finishing touch and maybe a splash of lemon juice or lime juice.

I don't add a lot of " powdered seasonings" in my soup but my soups get their depth of flavour from the sauteed onions, fresh garlic, celery and carrots that I start with, the bay leaf I add to the soup pot, the stock and the browned meat if using meat or poultry. I use very little salt but do use a lot of fresh ground pepper. I simmer my soups long and slow and add more fresh veggies just a little bit before the soup is done so they aren't soggy. If using pasta or rice I cook it first and add it at the very end of the soup cooking time just to reheat.

Depending on the soup you can add fresh grated ginger for a little zip but would most likely use it in squash or carrot soup. Thyme I might add to chicken soup and always lemon. If I make a beef soup I always add a dash or worcestershire sauce.

Also sometimes just adding a splash of white or red wine or even beer adds flavour.

Thanks for reminding me to make a pot of butternut squash soup for the weekend.

Anne

It depends on the soup. Manhattan clam chowder gets a few dashes of tabasco for a little extra zing.....but all my soups are seasoned differently....minestrone gets some pepperoni and that gives it a little bite.