I'm partial to ham and bean soup and vegetable beef and I always make a big pot and freeze the leftovers.

I'm planning to make the veggie beef this weekend to use up a couple soup bones I have but I need to pick up some carrots and celery first.

I don’t make soup often because I live alone and get sick of it before it’s gone. But I tecently had a hankering for lentil soup so made a pot along with some dilly bread. I shared with friends and just got two meals out of it for myself. Perfect! I do sometimes make clam chowder when I have guests to help me eat it up.

It sure is the day for soup! I was going to make an Italian sausage/minestrone soup, but remembered I have leftover chicken and rice from yesterday. My all time favorite is chicken soup...brings me back to my childhood. Others I make are split pea, mushroom, and recently corn chowder. I am a total soup lover.

I like vegetable beef the most, I think. I made some chicken n dumplings yesterday only instead of homemade dumplings I used spaetzle I had in the cabinet. I freeze any leftovers. I made some soup about a month ago and reheated it last week for one of my meals. I also froze some of my chicken n dumplings.

I made potato leek soup just the day before yesterday! But only because leeks were on sale and looking very good - and huge! And I don't have many other recipes in my repertoire that calls for a giant leek :-)

I like making home made soups because you can kind of control the volume created. Some I will freeze any leftovers but usually I just share with my sister....and she does the same with me.

Vegetable Beef is the one requested most. In fact, making a big pot of it tomorrow. I share

with my DD's family the first day...and I keep enough for just one leftover bowl the next day...the rest goes to them and it gets eaten pretty fast. :) I won't eat it more than two meals, but they

will for as long as it lasts... No freezing or canning. I use Stew Meat made from Beef Chuck as the meat.

Used to make Chicken Noodle and Bean with Ham, but haven't in the last couple of years...Vegetable

is the most "asked for".

I poach chicken breasts for recipes every week with water, bay leaf and pepper corns. I then use the broth and any left over chicken and make a small batch of soup for 2 days. I always use 2 carrots, 2 large sweet onions, garlic and some herbs added to the broth. I sometimes add pasta and other times rice, lemon with a beaten egg yolk. Butternut squash soup is on the menu for this weekend.

I made lentil soup yesterday. I just wanted to use up the half bag of lentils I had. There's not enough to freeze. Yum!

I made Tortellini chicken soup the other day as it was cool and raining. I wanted soup and carbs. :) Tonight it's Shepherd's Pie. It's another rainy day.

I inherited my love of homemade soups from my mother. During the Great Depression, my grandmother served soup before the main meal of the day. Many times it was just homemade stock with leftovers added but it helped fill the bellies of the large family.

My go to soup is some sort of chicken soup. I have a plethora of chicken soup recipes. However, I also save and freeze bones, trimmings, veggie scraps, and leftovers to be reincarnated as stock or soup. We eat a wide variety of other soups including a Bean Soup which usally starts with a ham bone, Won Ton soup which is usually made with left over roast pork, Beef Marrow Bone Soup with Pasta, Green Pea Soup, Vegetable Beef Soup, a variety of Chowders (fish, clam, corn, crab or a combination ), Lobster bisque, Chesseburger Soup, Canadian French Onion Soup, Pepperoni Pizza Soup, Salusage Kale Soup, Butternut Squash Soup, Italian Wedding Soup, etc.

During the cooler weather, we have soup at least once or twice a week. Tonight is Chicken Vegetable Soup with Orzo. It has fennel in it. Fennel in chicken soup is a game changer.

Moosemac, soup is the traditional starter for a meal, hence the saying, From soup to nuts.

We're making a Zuppa Toscana tonight. When I find beef shanks, I make a beef vegetable soup and include cabbage and butter beans among the veggies. We enjoy corn chowder, split pea soup, ham and bean soup, chicken soup. Looking forward to turkey soup with the carcass of our bird at Thanksgiving. And there's always chili!!

I make soup a lot and we have it once or twice a week for dinner. Currently I have in the freezer: ham and split pea, turkey barley, minestrone, pasta fazool and chicken taco. Now that we are both retired and a lot of days, don't expend a lot of energy, soup and a salad or cut up veggies is a good evening meal for us.

I made some pulled pork this weekend just so that I could use the leftovers to make tonight’s dinner - spicy pulled pork and black bean soup. Yum - and it’s been cold and rainy all day, so the perfect night for it!

I LOVE soup. So nutritious, tasty, easy once it's done (how many meals from the pot, and all I have to do is scoop it and microwave it?), low calorie, so keeps me within a reasonable amount of calories, good way to use up extra stuff, comforting... It's my favorite.

I like chicken stew, a chicken noodle soup that's Italian style so it's spicy and has tomatoes, pork with zucchini, seafood chowder, I could go on and on.

I make the Panera's Cream Cheese Potato Soup, its very good. I freeze the rest of it.

My family calls me the "Soup Nazi". I have a freezer in the garage, and we have all kinds of soups tucked away for a "rainy day". I especially love bean soups--lentil, red lentil, the 17-bean mixture that Goya puts out. I am big on mushroom barley too. Nothing better for dinner. I love making them and give away a lot too.

I made avoglemono yesterday. Will make minestrone this weekend, and Marcella Hazan's Tre Colore (aka Tricolore) soup next week.

I haven't made soup yet this fall but my standard soups are vegetable barley beef, chicken tortilla, Portuguese kale, and broccoli cheddar.

Just made DH's favorite again...Split Pea With Ham from the Silver Palate. Good stuff. Next will be Potato Cheese Soup, another Silver Palate favorite. I picked up some kielbasa this morning to make Black Bean and Kielbasa Chili for Hallowen.

Went to Sam's this morning and got some stew meat and rotisserie chickens that will be partly used for soups. Love that soup weather's here in SoCal!

I bought a ham this week with future split pea soup on my mind! That and Turkey frame are frozen for future date. This week I will make potato soup for meatless Friday. I freeze what we don't eat, in servings for two.

Chloebud, I still love the SP cookbooks too. My latest recipe out of them was for brownies though ;-) I think my potato and leek soup recipe is from them, though.

Ohhhh I have to look through my cookbook for their soups! My favourite no-fail go-to recipe of SP is chicken marbella.

Lately fish chowder has been my favorite -- easy to make with frozen fillets and frozen corn -- from a NYT recipe now lost somewhere in my loose recipe stash. I made a batch yesterday since we had an unusually chilly (in the So Calif context) and, more unusual, a rainy day. Well, rainy for part of the day.

I forgot I have a bag of split peas in the cabinet. I bought them sometime in the Winter but neither exchange student likes them so I never made any. I'll have to go ham hock hunting next time I go shopping.

I make chicken noodle with homemade noodles, veg beef, potato, and hot and sour soup. I usually make soup when I have my gang over, so after packing up doggie bags there isn't any leftovers. I just made chicken noodle soup this weekend per my daughters birthday request. I can't put anymore things in my freezers right now. We have two deer at the butchers that will need the room.

Like the rest of you, as soon as our weather here turns Fall-ish I start making soups. I love making and eating them! This year I started early, as we were heading out East for a six week trip in our RV. I freeze them flat in ziplock freezer bags, in portions for the two of us. They store well in our RV’s freezer and make wonderful, healthful dinners after a day on the road. My favorites to make: French Onion; White Bean with Spinach and Lemon; Wild Rice; Santa Fe Meatball Soup; Cajun Fish Chowder; Chicken and Green Chili Enchilada Soup. Okay, so that’s only a small portion of them (LOL). As I said, I love soup!

I love to make soup, and rarely use the Instant Pot because I enjoy having soup cooking on the stove. I've had to give up soups containing tomatoes as I'm allergic, but there are lots of others. Tomorrow I'm making curried carrot soup in the Instant Pot. I'll bring half of it to my daughter-in-law. Usually I freeze leftover soup.

Soup is a regular item on my winter cooking, and I save bones from beef, pork, chicken and turkey in the freezer to make the stock. Split pea, & 7 bean use the ham bones; various versions of chicken/turkey (last week I made turkey mixed vegetables (Including pumpkin) with bacon and jerk seasoning); fish chowder, beef bones for onion or vegetable. I don't much like rice or pasta in soup so don't usually add that, but I will use instant potatoes sometimes to thicken the soup.

When I lived in San Diego, I would go down the vegetable aisle and buy one (or a few if a small thing like tomatillos) of everything - one turnip, one beet, and so forth - to make my vegetable soup.

I will also doctor up canned soup, if I don't want to take the time for fully homemade - if I am under the weather, for example, a quick favorite is some quickly cooked frozen vegetable blend mixed with cream of chicken and pureed in the Nutribullet.

I love Zuppa Toscana. I make homemade soup fairly often. My usual go to soup is sausage, potato and cheese....because it only takes about 30 minutes to make. I love gumbo...which maybe might be considered a stew. I also like a chicken and wild rice soup that I sometimes make, and another that is a vegetable chowder that I got the recipe from Pinterest. Another Pinterest favorite is tortilla soup. I make chicken and dumplings often, but guess that wouldn't really be called a soup.

"Chloebud, I still love the SP cookbooks too."

The best, right? Those two women were ahead of their time IMO.

I was never that fond of split pea soup until I tried their version. I get really nice, meaty smoked ham shanks at our market. Perfect for the soup.

Those two women were ahead of their time IMO.

Yes!!!!!! Martha, et al were poor imitations.

I have a big pot of veggie beef soup simmering on the stove as I type. I used the last 2 meaty soup bones from the steer we had butchered in 2020. Veggies will include potatoes, corn, peas, green beans, carrots, celery, onion. diced roasted tomatoes and I'm going to add some cooked barley after I let it cool and skim some of the fat off.

I'm also going to make some ham and bean soup later in the week to use more of the carrots and celery. Between the 2, I should have 10 or 12 meal sized portions in the freezer.

The leaves have begun to fall in my area; good weather to make soup. Last week, I made chicken soup. We ate a couple of bowls and I froze the rest. I used half of a kosher chicken and the usaul carrots, onions, and celery. I had a leek so that went in too. This week I plan to make lentil soup. I will use my mother's basic recipe but will add spinah, leef, and mushrooms.

For those who are watching their carbs, I use frozen bags of cauliflower in place of potatoes in all of my soups & stews. I am finding some great ideas on this thread.

chili

Shrimp gumbo tonight. First time I've made it since Jody passed. It isn't the same without our own fresh caught shrimp, but I will freeze a couple of quarts and eat the rest tomorrow.

I bought a pretty blue dutch oven today and made chicken corn chowder

The veggie beef soup I made yesterday turned out great. We had some for dinner and I put 4 quarts in the freezer and left one out for lunch today.

Marilyn, how are you doing with cooking for yourself? It took me several months, literally, to be able to even open my recipe binders after Tom died. It was just too hard, with too many memories. I ate, but just for the sake of eating.

I would like to make a vegtable soup but without any bones to start. does anyone have a good recipe for one with using a beef broth instead of bones.

thank you

I made some cabbage/tomato soup, it is easy and wonderful, and I always freeze a couple of portions.

I found two large chickens packaged together at Aldi today and although I was going to have baked chicken thighs for dinner, I scrapped that plan and used one chicken to roast with carrots and tiny purple potatoes, and then tonight we made chicken noodle soup with the carcass and all the left over chicken.