ooh ... I think I am going to try one new soup a week, to beat the winter doldrums

OH that looks really good. DH has a sore tooth and is needing a root canal this week so that soup seems perfect for him.

PS - Why can't I just have dessert?

Alison Roman's Chickpea Stew is delicious! I reduce the coconut milk to about 2 cups.

For full screen watch on youtube.

If you love garlic this one is wonderful! Instead of peeling the cloves, I bake the bulbs whole. Easy to squeeze the garlic out after cooking. Don't forget the lemon when serving!

https://www.epicurious.com/recipes/food/views/roasted-garlic-soup-with-parmesan-cheese-100669

I’ve made this a few times, everyone likes it!

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=170313

One of my favorite soups

Winter Minestrone & Garlic Bruschetta

FROM THE COOKBOOK:

Barefoot Contessa Foolproof

• Good olive oil
• 4 ounces pancetta, ½-inch-diced
• 1½ cups chopped yellow onions
• 2 cups (½-inch) diced carrots (3 carrots)
• 2 cups (½-inch) diced celery (3 stalks)
• 2½ cups (½-inch) diced peeled butternut squash
• 1½ tablespoons minced garlic (4 cloves)
• 2 teaspoons chopped fresh thyme leaves
• 26 ounces canned or boxed chopped tomatoes, such as Pomi
• 6 to 8 cups chicken stock, preferably homemade
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cups cooked small pasta, such as tubetti
• 8 to 10 ounces fresh baby spinach leaves
• 1/2 cup good dry white wine
• 2 tablespoons store-bought pesto
• Garlic Bruschetta (see recipe)
• Freshly grated Parmesan cheese, for serving

Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1-1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.

Garlic Bruschetta

• 1 baguette
• Good olive oil
• 1 garlic clove, cut in half lengthwise

Preheat the oven to 425 degrees.

Slice the baguette at a 45-degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.

I'm working my way through some Rancho Gordo beans, and I've made some delicious soups that incorporate the beans' cooking broth. There is nothing like it. One was a chili of sorts, and another was a bean and vegetable soup.

Mtn, I find that celery leaves are so under-appreciated. I love that your recipe incorporated them, and I will keep this one on file to try.

I know you said you prefer your soup without spam, but, well....

(I haven't tried it; there are MANY more spam soup recipes online).haha

I've not made Spam soup, but I do like Spam with rice. There is a Hawaiian restaurant nearby that makes it, but I also sometimes make it myself.

Last week I made Avgolemono Mushroom Soup because I have a lot of lemons on my trees. I do not use a recipe, however, but I do mix the lemon juice with the eggs before adding that mixture to the mushroom soup to thicken it. I use a mix of fresh and dried mushrooms. I sauté the fresh mushrooms with onion and garlic, and then add some flour to make a sort of roux before I add the mushroom stock.

I often make this as a sauce instead of a soup.

The snowy winter weather has me thinking of soup. I saw this recipe yesterday for sausage and lentil soup. and pln to try this week.

https://inmyownstyle.com/hearty-sausage-and-lentil-soup-recipe.html

I'm with you, mtn. A new soup every week. Sometimes soup is just an excuse to consume more crusty bread and fresh butter.

This is my old standby and when I used to do a soup night and have the neighbours over, it always went first. It's old school from The Silver Palate Cookbook, but still delicious. It's creamy without any cream. I use a stick blender to puree, but i think the recipe says to use a food processor.

Carrot Potato Cheddar Soup

I have made that Lemon Chicken soup, but leave out the rice and add extra garlic….Delicious!!

Our favorite is Zuppe Toscana….the only acceptable use for kale! I just leave out the pasta.

I've never had spam. People assure me I'm not missing anything.

I love tortellini soup: https://www.tasteofhome.com/recipes/spinach-and-tortellini-soup/

Ham and lentil is another favorite, especially using up any leftover ham: https://www.allrecipes.com/recipe/91605/slow-cooker-lentil-and-ham-soup/

I saw this in a magazine, and it sounds so good I snapped a pic. I haven't made it yet.

Yummm!!!

These are on my list to make:

Mushroom and spinach soup

Slow-cooker black bean soup

Smoky black-eyed peas and sausage soup

Jamaican pumpkin soup

I made this two weeks ago, though it's more like stew than soup. It was delicious. We have a winter garden with bok choy so added that instead of spinach (did not have any spinach on hand at the time). Red Curry Lentils with Sweet Potatoes and Spinach. Sharing a photo for those who don't have NYT access.

I've been making this minestrone for years from a Williams Sonoma cookbook I gave my mother probably 15-20 years ago. I usually eat the leftovers for lunch for several days and don't like how the pasta gets mushy/soggy so the last time I made it, I added a handful of Trader Joes dried tortellini (small, not the larger tortelloni) which held together well.

4kids4us, I don't care for pasta in soups for that reason, too.

@texanjana that looks good! I love chowders. I made cheesy chicken corn chowder last week. I don't really have a recipe. MMMmmmm chowder!

Does anyone have a good recipe for crab and corn soup? I always buy it in the powdered packet, but I'd love a tried and true recipe from scratch.

I don't think you can beat a good soup with a green salad and crusty bread for the best eating around.

Annie, I don't think I've had Spam since 1980 rolled around, and I don't miss it one bit. However, I do remember the joy of helping my mom use the key to twist open the can. It only came in second to hitting the Pillsbury biscuit roll on the side of the counter and watching that satisfying burst of dough. We didn't have either very often as I was cursed with parents who insisted on eating healthy, but the impression they left makes it seem like my childhood was nothing but Spam and premade rolls.

badgergal, love Ina's minestrone! I skip the pesto and bruschetta.

I'm loving these recipes! Thank you for sharing. I'm especially interested in that chickpea stew.

I've been working on finding some healthy and delicious soups this winter. I love making a big pot of soup and having leftovers for another meal or several. I'm a vegetarian but I want my soups to still be full of flavor, healthy, and filling. These are a few I've made most recently and really love.

https://www.feastingathome.com/creamy-white-bean-soup/

Delicious even without the gremolata.

https://www.loveandlemons.com/roasted-red-pepper-soup/

I usually add a few more roasted red peppers than specified in the recipe.

https://www.101cookbooks.com/coconut-red-lentil-soup-recipe/

Daisy, who didn't love cracking the biscuit tube on the edge of the counter? Sometimes just pulling on the label would cause it to explode. Exciting times.

I'm another who has never eaten Spam 🤐

It's kind of a pain, but I often leave things out of my soup if won't all be eaten in one sitting. So in re the soup I mentioned first above, I cooked the rice separately (fyi this sacrifices some of the thickening that the rice would have imparted) and, though I cooked the breast in the broth, after I took it out to shred it, I left it out. And of course the celery/parsley/garlic/lemon garnish is separate anyway.

I do this with most soups for leftovers.. The rice or pasta, and any meat, are kept in little bowls. It actually works perfectly because when I make leftover,s I bring the liquid to a boil and then adding the cold rice/pasta and meat cools it perfectly.

I too am tempted by the chickpea recipe!

Another great soup is Stracciatella. My first choice of soup is always broth-based. I feel that almost any soup with cream is good; the holy grail to me is a light soup that is also yummy!

Here's a recipe I make often, and I do not make soup often, except for Japanese or Chinese style noodle soups:

SHRIMP UDON SOUP

Buy a package of fresh (not dried) udon noodle that has a shrimp flavor packet. This will be in the refrigerated section of your neighborhood Japanese grocery store or the Japanese section of the regular supermarket. If fresh is not available, you can substitute frozen noodles. Otherwise, you will have to make the noodles yourself using semolina flour, regular flour, and eggs, as you would for standard pasta. These noodles are thicker than Italian noodles, however.

• 4 cups water (or shrimp stock)
• 3/4 tsp mushroom soup base (or one mushroom bouillon cube)
• 3/4 tsp clam or crab soup base, or to taste
• 3/4 tsp vegetable soup base, or to taste
• flavor packet from shrimp udon noodle soup (optional)
• 3/4 tsp Chinese chili paste, or to taste
• 4-5 cloves of garlic, minced
• 2 tsp freshly grated ginger
• 3 stalks of celery, with leaves, thinly sliced
• 6-8 white or brown mushrooms, sliced
• one 16 oz. Package fresh udon noodles (or homemade)
• 1 tsp toasted sesame oil, or to taste
• 1/2 tsp light soy sauce, or to taste
• --------------------------------------------------------------------------------------------------
• 1/2 pound cooked, shelled shrimp
• 4 green onions, chopped, using all the green parts
• 2 tbsp chopped cilantro (optional)

Put the water in a large pan on high heat. Add the soup flavorings, celery, garlic, ginger, chili paste, and mushrooms in that order. Reduce heat when it comes to a boil. Boil for about 3-4 minutes after mushrooms have been added. Add noodles and boil two more minutes.

Turn off heat and add sesame oil, soy sauce, shrimp, and green onions in that order. You can reserve the green onions as a garnish, and add cilantro, if desired. Cilantro will make it taste more like Thai or Vietnamese soup; otherwise it will taste Japanese.

Serve immediately. If you want to make it ahead or save leftovers, stop before adding the shrimp, and save the last items to be added after it is reheated. You can also leave out the noodles until reheating, if you are afraid they will get soggy.

https://www.recipegirl.com/easy-chicken-corn-chowder/

I love soup too . We think this chicken corn chowder is delicious especially the next day i believe it is a weight watchers recipe originally it calls for jalapeño pepper but i throw in some Trader Joes corn salsa instead i also add a handful of frozen spinach mainlyi for color. now Iam inspired to make soup for tomorrow nights dinner they all sound delicious

I am not a fan of zucchini, but I love this soup, a nod to minestrone. It is from the Birmingham Jr. League cookbook, Tables of Content. The can of “tomatoes with green chiles” is Rotel.

Thank you all;many great ideas to keep me busy.

Jinx, i love black bean soup.

Today we are having London Broil, but I made Autumn Carrot and Sweet Potato Soup from .the Once Upon a Chef website. for tomorrow. It is so good (i just tasted it)!

I think to serve with it, I will try to copy a salad my DD likes to order out. It has shaved raw brussel sprouts, white truffle lemon dressing, shaved parm and polenta croutons (you know, light) LOL

I've got the chickpea stew simmering. Got home late from work and was happy to have something to throw together. Had all ingredients except the greens so threw in everything green in the fridge: zucchini, spinach, and bok choy. Smells good.

Doesn't anyone here other than myself, eat Ham and Beans? Pinto beans, not lentils, although they are in the same family. I love soup but you can't beat Ham and Beans on a cold night. It thickens each time they're reheated.

Sweet cornbread is a must, & fried potatoes are a tradition with the soup, but we don't do the potatoes that often. Tabouli is my favorite side dish with any soup.

Mmm, Mtn, that soup sounds good.

Oakley, yes, I love a big pot of slow-simmered pinto beans, actually had some this past weekend. I use a ham hock or bacon for for flavor. Served with cornbread, diced onions, and Tabasco sauce. In a pinch, I like Ranch Style (brand) canned beans.

This is a little more than a soup, closer to a stew. I make them all the time and just had a bowl of them for dinner, with grated cheese on top, and a corn tortilla on the side. It's from Milk Street, based on a Mexico City recipe. It introduced me to Rancho Gordo Cranberry Beans. I use my own chicken stock. It's simple, basic, and delicious.

Mexican Stewed Beans

ETA: I'm sorry that this is behind a paywall.

Bunny, the Mexican Stewed Beans recipe is behind a paywall. I was going to look out of curiousity. I don’t eat beans. It’s a texture thing.

Bunny, you turned me on to Rancho Gordo Cranberry Beans. They're on my list to re-order. In the meantime, I have some of their garbanzo beans that I'll use for the chickpea stew mentioned upthread.

I forgot to recommend a recipe I tried a few weeks ago during a particularly frigid cold spell, when I was craving Tom Yum soup. This isn't the same, but I stumbled upon it and happened to have all the ingredients except bamboo shoots (and didn't miss them). It's easy to make and easy to adjust for preferences. I doubled the chili garlic sauce.

https://www.gimmesomeoven.com/hot-and-sour-soup-recipe/

In the next few weeks, I plan to make a red lentil curry coup, more of the Hot/Sour soup in the link above, the chickpea stew, and will go through this thread again for more ideas.

This is almost soup…and we LOVED it!! It could easily be made a little soupier. I will double the veggies next time, too.

Provencal Braised Chicken

1 1/2 lbs chicken thighs, cut in chunks

sliced fennel bulb

sliced red onion

3 cloves garlic

1 cup fresh basil leaves

2 T tomato paste

2 or 3 strips of orange rind

1/2 cup dry white wine

2 tablespoons squeezed orange juice

1/2 t saffron

1/4 t red pepper flakes

salt

pepper

Heat olive oil in duthch oven, add fennel and onion, cook until wilted. Add garlic and orange rind, then tomato paste, and cook until brown. Add meat, then wine, saffron, 1/2 of basil leaves, pepper flakes, and about 2 cups of water. Simmer 45 minutes, add fresh basil at serving. I salted and peppered the veggies as they sauteed, and some on the meat. Adjust the seaoning at the end.

I just messed up a recipe for pressure cooker dal makhani and ended up with soup. Pretty good!

Our soups tend to be vegetarian due to one kid who doesn't like meat and another who won't eat chicken (or chicken broth). Yay. More beans.

I second the recommendation for Mulligatawny. It's not too heavy and very different but people whom I have served it too always like it.

Wow so many awesome soup recipes, I’m going to get to some of these. I just bought leeks today to make caramelized leek and mushroom soup. I still subscribe to cooks illustrated but this will be the last time, I find there is to much advertising in it. I love the Food Network, i too used to be a big Epicurious recipe user but not so much now that there are so many other sites. I use allrecipes, Closet Cooking and a few others .
I also have a few of Ina’s cook books which I love. I still use cook books and when I find a recipe recipe on line I print it and put it into a book that I have created as my cook book where I can put notes on each recipe. I go through it once in awhile and throw out recipes I don’t think I will use. My recipes are put in plastic sleeves so they don’t get so stained.
I like Ina’s Italian wedding soup and I also make a curried ginger coconut carrot soup that my husband won’t eat but my girlfriends love. I start the soup with Frontier Soups ginger carrot soup , this speeds the process up abit.
This is such a great topic thank you for starting it.

I make a lot of soup in the winter, but I’ll have to confess that I made absolutely the worst soup ever (even worse than the lettuce soup recipe I tried once) this past weekend. I have a good recipe for chicken taco soup. I’ve made it many times before. I think I made too many substitutions and my measurements were ”close enough” too many times. It just wasn’t good and I can’t tell you why. It was so bad, it went down the disposal. It really hurts when I screw up a good recipe.

Oh darn, bbstx, that is frustrating. I did that with spinach quiche, which was why i came back a few weeks ago for actual recipes!

We had the Autumn Carrot and Sweet Potato Soup from .the Once Upon a Chef website. We all liked it. The only thing I would note is, I would rename it Curried Autumn Carrot and Sweet Potato Soup. With 1 full T of curry powder, that is the dominant flavor. Luckily, we are all good with that!

Jinx, DH taught me the onions on top of the soup trick and I couldn't believe how good they are! I should have bought some for the storm coming tomorrow.

I love any soup with cabbage and wish I could find the cabbage soup we had at just about every eatery we went to in Mexico. Most were a hole in the wall and they always have the best food.

I'd have to dig for the recipe but this is really good.

Mexican Cabbage Goulash

Feathers, I just came back on to say that I had forgotten about one of our favourites - hot and sour soup - I I also use the GimmeSomeOven recipe as a base. We really like bamboo shoots in ours but neither grcoery store in our town had any. Maybe because of Chinese New Year? Anyway - we'll make do. I add bean sprouts to ours too.

Bbstx, I think we all have to do that once in awhile to bring us back to the recipe ! Very frustrating.

Oakley, it looks like all the ingredients in stuffed cabbage, though I'm sure the Mexicans put a different spin on it that Poles.