Veggie beef with barley tops my list followed by chicken tortilla

ETA: Hot and Sour soup is my very favorite but it's a PITA to make so I only do so once or twice a year. It freezes OK but not as good as freshly made.

My favorite is Hursts Hambeens 15 Bean Soup that comes with a seasoning packet. I make it in the Instant Pot using their recipe at hurstsbeans.com/recipes It's easy and delicious!

That's the wrong link. Houzz isn't letting me copy/paste the link. I'll try again later.

https://hurstbeans.com/recipes/instant-pot-ham-and-bean-soup

Veg/barlley, salmon, stuffed green pepper, broccoli cheese, cheeseburger.

I love

potato-leek with grated cheddar,

butternut squash with coconut milk, ginger and a little curry or chili

broccoli cheese soup.

i bought an immersion blender specifically for making these soups since the veggies get chopped smooth after being cooked.

I also make stews that are thicker:

chili

beef stew with chopped tomatoes, onion, garlic, thyme, carrots, red wine, mushrooms, and green olives (optional, but good)

turkey or chicken veggie soup with barley or other whole grain. I make chicken or turkey stock from bones after making a roast whole bird and then freeze it until I want to use it.

Chicken Corn soup w/rivels.

Potato soup.

Tortilla soup.

Chili. (just made it 2 days ago, it was bangin' 👍)

Taco, enchilada, chicken tortilla, potato and leek, pasta figioli, tortellini, cream soups such as mushroom, asparagus, broccoli, or zucchini, Jambalaya soup, crab bisque, Gumbo, baked potato, Wisconsin cheese, Jamaican-style pumpkin … just off the top of my head. I really love soup. There are a lot of Asian soups I love, too, but mainly have them at restaurants.

I don’t like sausage or chick peas, so never make soups with those.

ETA: Katlan’s post reminded me of another I love: chicken corn chowder.

Most often I make chicken as I use up the leftover bird from costco. It's tasty too, but hard to say what it is as it changes every time....whatever's in the fridge. Usual though includes onion, garlic, celery, carrot, pepper, and of course chicken. I use costco bone broth for the liquid. Basil, parsley, poultry seasoning. Then usually mixed vegetables of some sort and starch of some sort, sometimes mushroom and tomatoes.

One of my favorites to eat is tortellini soup with tomato and spinach.

I also love a good mulligatawny.

And cream of mushroom or potato leek are treats.

Very favorite is Vegetable Beef Soup. It really makes a complete meal...just get some

fresh bread, rolls, etc., and it does it all.

I make lots of soups but my favorites are:

• split pea with ham
• potato leek
• tomato bisque (I admit to using canned tomatoes in the off season)
• minestrone
• white beans, smoked sausage and greens (I use spinach as the appeal of kale escapes me)

Tortilla soup ( mine has a light chicken broth base rather than a tomato base)

Stracciatella

Avgolemono

Shabu Shabu aka hotpot

PS I have said this so often but here I go again. This chicken broth is fab, if you don't have homemade on hand

If it can be considered a soup, shrimp gumbo is my favorite, but since Jody passed, frozen shrimp that I buy, leave a lot to be desired. The soup that I make most often is sausage, cheese and potato. I got a recipe from Pinterest for tortilla soup that I like a lot, but haven't made it lately. I like a lot of different kinds of homemade soup, but those are the ones I make most often.

Quinoa and Kale Minestrone - I omit the chickpeas.

Vegetable, which is different every time but starts with leftover roast and gravy. Then add canned tomatoes (diced or whole), rough cut mirepoix, and any and all veggies. Add baby lima beans and corn about 30 minutes before serving.

Butternut Squash and Bourbon Bisque

Parmesan Tomato and Spinach Tortellini Soup

Jaques Pepin’s Potato Leek Soup by way of ann_t’s blog

Egg Drop Soup

This is a good Chicken Stock recipe https://www.foodnetwork.com/recipes/ina-garten/chicken-stock-recipe-1915853.

I love soup! Last night we had turkish red lentil. Last weekend We had chicken corn chowder. Love tortilla soup, fish chowder, ginger carrot, butternut squash bisque, sausage potato and kale, etc.

I LOVE Italian Sausage and Kale Soup! One of the few acceptable uses for kale. I saute an onion, a couple of diced carrots, some celery, and some leek, then add that to my chicken broth and chicken. Liberally sprinkle with Trader Joe’s 21 Seasoning Salute. We don’t even miss the noodles or rice!!

Annie, I also make chicken soup with leftover Costco rotisserie and used to always use the organic bone broth, but one day I ran out of broth and decided to make the soup with water - I always take the meat off the bones and then cook the carcass first for an hour or two. remove the bones, strain, refrigerate. The next day, skim the fat, add veggies and seasonings etc., and add the chicken before serving. Absolutely fabulous with no added stock needed! The only way I make it now.

I always take the meat off the bones and then cook the carcass first for an hour or two. remove the bones, strain, refrigerate. The next day, skim the fat

That is a good idea, I may do that and delay finishing making my soup until tomorrow.

Cheesy chicken corn chowder

Taco soup

Potato soup

Broccoli cheese soup

Vegetable soup

Cheeseburger soup

We also use less and less canned ingredients.

no recipe, usually some variety of the following: italian sausage cut up, diced tomatoes, onions, carrots, celery, garlic,potato, tomato paste, seasoning (s/p oregano...) and beef stock. Add cooked ditalini or other small pasta and serve with a sprinkling of real parm cheese. Actually having this tonight. Or I'll do one with chicken broth and cut up chicken and less garlic. Kind of a stone soup with whatever I have on hand.

If you make your own stock, an easy trick is to roast the carcas at 425 degrees for 45 min or so. It makes your stock so much richer (I throw in all the pan drippings as well since I'm going to strain it anyways.)

We practically live on soups in the winter months. I batch cook several favorites & freeze them in 2 serving portions--it's nice to have an easy option on a busy day.

My very favorite? It's a toss up between Tom Kha Gai (Thai chicken soup) and Gumbo.

As a side note: If anyone is looking for an amazing Gumbo recipe--look for Crescent Dragonwagon's book: Soup and Bread. I've tried so many recipes, and they are all keepers.

Here's a pic of the cover:

Edited to add: I think you can find the recipe online, it's called Gumbo Zeb.

I love most of them. My favorites can change depending on the day of the week, or often time of the year, what's in the garden or not.

I make my own stocks- turkey, chicken, beef, pork, ham, and corn for fresh and freezer. Sometimes seafood, but those are usually fresh. I make a vegtable broth powder from a boatload of different dehydrated things. I dehydrate a lot so this works for me. And I make raw mushroom powder, Bristol mushroom powder which is a cooked mushroom thing with herbs, garlic, vinegar, and a carmelized onion powder. That one is easy, carmelize onions in crockpot with maybe a splash of water- dehydrate. Powder if you want. Skip the drying and freeze it into cubes if you prefer. Tons of the umami going on.

If I got a great roast or braise going on, I tend to save that liquid in smaller portions in the freezer- a little can add a big punch to a soup. I tend to make my stocks and powders low to no sodium. But my roast/braise liquids often have a bit more sodium in them, so I use them in smaller amounts and as a salt additive like a commercial boullion would be.

I also have some commercial bases- ham and chicken tomato. Rather specific uses for those, I don't use them a lot. Dashi granuals I use quite a bit in some Asian soups and too lazy to make my own. I've tried a bone broth powder that came out recently. The kind meant to make broth with, not the protien additive stuff. Chicken, it was Keto. Pretty tasty for a quick cuppa or to richen up a pot.

Once there is a good stock... almost anything goes. I would happily eat every soup mentioned so far in the thread.

I have a couple hearty Weight Watchers soup recipes in my rotation that I quite like.

https://www.weightwatchers.com/us/recipe/senegalese-peanut-stew-with-spinach-and-sweet-potatoes/5626a60b42366570049969b0

I find this one to be under-seasoned as written, so I usually increase the chili powder, cumin, and lime juice.

https://www.weightwatchers.com/us/recipe/chili-lime-black-bean-soup/5626a644423665700499808b

Seafood Gumbo is my favorite, followed by Vietnamese Crab and Asparagus (which I make often, when asparagus is in season), and Japanese Udon Noodle with Shrimp, which I also make fairly often. I don't make gumbo as often because it is a lot more work to make, but I do love it. I also love New England Clam Chowder, but I haven't made it it, although I like it when others make it.

I very seldom make soups at all, for that matter, I guess partly because I do not live where it gets cold, but on occasion I will make a cold soup, such as avocado. I will also make cold Vichyssoise, and it is one of the few soups I like (besides clam chowder) that has cream.

Around Christmas, I often have Pozole, and sometimes I make it but sometimes I just buy it. It is my traditional Christmas soup.

This is my favorite soup cook book....everything is so delish!

https://www.amazon.com/Big-Book-Soups-Stews-Recipes-ebook/dp/B009UWRHGE/ref=sr_1_1?crid=2Z48QSPY3E5PE&keywords=soups+and+stews+vollstedt&qid=1648828446&sprefix=soups+and+stews+vollstedt%2Caps%2C56&sr=8-1

I love soups so they are a staple in our house. I make all my own stocks. I also make homemade chicken bone broth every week and usually have a cup with garlic and lemon juice for breakfast.

My go to soups are:

Chicken Soups - Rice, veggie, noodle, Mexican (2 versions), lemon and spinach, etc.

Fish Chowder

15 Bean Soup

Canadian French Onion Soup

Corn Chowder (Multiple variations)

Butternut Squash Soup with Sage Cream

Won Ton Soup;

Turkey or Chicken Meatball Soup

Sausage Kale Soup

Harvest Soup

Sausage and Red Pepper Soup

Marrow Bone Soup

and occasionally Vegetable Beef Soup

Last week at a local deli I had a turmeric corn chowder along with my falafel wrap and that was really good. I would make that. I googled a bunch of recipes and not sure which I will try. I think an immersion blender would work well with this.

Vegetable beef and barley is my favorite. It also happens to be one my Mom made fairly often, which is probably why it's my favorite.

Ok, so while I do know Tom Kha Gai. Delish BTW, we fell in love with it this winter when I was tinkering with coconut a bit.... I have not heard of this Vietnamese Crab and Asparagus soup Lars. Please do tell more. I did a quick google lookup and that looks like something I might want to make soon once the gus comes up.

I love pozole, and it also falls under the rare not anything goes in soup for me. Tripe, nope. I have had many good ones without tripe, and make a pretty good shrimp and scallop version sometimes.

I guess plain old Split Pea with Ham is my favorite homemade soup, although I haven't made it in a long time.

Also Cream of Mushroom, Chicken with Rice, and Vegetable beef with barley.

When I make chicken and dumplings, I usually make it more like a soup or stew, I make it 'brothy-er', and I don't thicken it at all.

Rusty

Cawaps - you beat me to it! I made the peanut stew with sweet potatoes and spinach for dinner yesterday. I had made it for the first time and it was delicious and very warming with the 1/4 tsp cayenne pepper. It's the first time I've ever made soup that called for ground cloves - 1/2 tsp in this case. I would likely cut back a bit on the cloves and cayenne pepper next time, and also replace the ancient cloves I currently have!

My absolute favorite countertop kitchen appliance is my Vitamix blender because I make soups all of the time. It's wonderful whether I'm making a creamy soup or blending just a small amount of a soup to thicken the base.

I'm planning to make this soup tonight.

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

I think I've posted this one before, but I've been making it on repeat. It's so easy to make, tastes great, and is very filling.

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

I have a bunch more soups I make all the time. I love being able to make a big pot and then re-heating leftovers the next day or two.

These are cold soups that I've really enjoyed in the summer, especially when I have an excess of produce from the garden.

https://www.loveandlemons.com/cold-cucumber-soup/

https://www.loveandlemons.com/gazpacho-recipe/

The soups I make most often are:

Ertwen (Dutch split pea)

Lentil

Turkey chili

Chicken chili

White chicken chili

Brunswick stew

Chicken Tortilla

Lasagna

Loaded Baked Potato

Tomato

I always have soup in the freezer.

Something indulgent like Loaded Potato soup with bacon and cheese;

I love Zuppa Toscana.....ham, sausage, potatoes and kale.

Chicken noodle, usually made with orzo instead of noodles.

Southwestern vegetable, a vegetable soup with chunks of leftover beef, black beans, corn and some Ro-Tel for kick.

Broccoli or cauliflower soup as well is often in my freezer.

We love our soups! I tend towards a lot of bean-based soups, and I sort of make it up as I go. Always celery, carrots and onions, diced small, and then I add other ingredients and spices to it. I especially love working with red lentils, because they dissolve down to a lovely consistency without having to puree. Thanks to my garage freezer, I always have an assortment. We usually do Monday Soup Night. Getting hungry....

I make ribollita, chicken and noodles, cream of mushroom onion, and a ham and bean soup. We live on soups in the winter.

I am not a big soup eater. I make a great loaded potato soup and a great broccoli cheese soup, but I do not remember the last time I made them. I just never say, "I feel like soup today." SO would never eat those 2 things because according to him, it's not a meal if there is no meat, and while my potato soup has some bacon, apparently its not enough to make it a real meal. Thats fine though. Like I said, I never crave soup. I will sometimes make a giant pot of one or both to send to my sisters church functions or whatever gathering she is having when she asks me to. I'll take a portion out of the giant pot I make,and thats more than enough for me.

I will make chili and cowboy stew for SO, and he loves them but they are not my favorite.

I hated homemade soup night growing up. I much preferred the canned stuff back then......

I managed to get the Vichyssoise all done today, it is chillin' in quart jars in the refrigerator, and it is delicious (if I do say so myself)!

Not a big soup eater either. I only make one with any regularity - avgolemono. And I’ve finally got it to exactly where I like it.

It's getting to be cold soup weather. I like cucumber soup, strawberry soup and of course gazpacho.

With the price of these soups in our large chain store, I'm going to be making more of my own for sure. Although I do love tomato soup.

Making crockpot vegetable beef today!

Beesneeds, here is my crab asparagus soup recipe. I've been making it for a long time, but I finally wrote it down in 2003. It's very quick and easy to make, but it does help to have a chinois for straining the vegetables. It's a watery/broth type soup, but it is extremely flavorful. It's meant to be a first course instead of a main course. It's not filling, but it will warm you up.

Crab Asparagus Soup

• 2 pounds asparagus
• 6 stalks celery
• 1 onion
• 2 Serrano chilies (can substitute two whole dried cayenne chilies)
• 4 cups water
• 1 tsp crab soup base
• 1 tsp lobster soup base
• 1 tsp Thai fish sauce
• 1/4 tsp chili paste (or to taste)
• 1 pound crab meat
• Soy sauce to taste

Remove the tips from the asparagus and reserve. Coarsely chop the asparagus stems, celery, onion, and Serrano peppers (without seeds, if preferred) and put in a stock pan with the water. Bring to a boil and simmer covered for 45 minutes. Remove the cayenne chilies, if using them instead of Serrano. Blend the mixture in a food processor or use a stick blender to purée. Strain the puréed mixture through a chinois into another pan or bowl and force as much purée through as possible, leaving the stringy pulp to be discarded.

Return the liquid to the heat in the previous pan and add the soup base, fish sauce, and chili paste. You can substitute a dash of cayenne for the chili paste. Add the asparagus tips and simmer for about 3-5 minutes, but do not overcook the tips. Add the crab meat and remove from heat. Adjust seasonings with soy sauce and/or chili paste and serve immediately.

2003 Lars Theoderik, edited 2022

Note: You can use all lobster soup base or all crab soup base.

You can get Better Than Bouillon Lobster Soup Base at your local market.

Minor’s Lobster and Crab soup bases available from Soupbase.com

Well that sounds super easy and tasty Lars. Definitely a different kind of seafood family soup than what I've been making. I can't get the seafood BBB's at the market (lucky if they get in garlic BBB), but I have been thinking about ordering some for a while. Do you prefer to use BBB or Minors or find it makes little difference?

Minors is a bit softer and therefore comes in a larger container, and they have crab base, whereas BBB does not. Minors crab soup base is expensive, but it is very good, However, I generally buy crab soup base at a restaurant supply shop and get a better price. Lobster soup base works very well in this recipe.

You can buy this crab soup base on eBay, and also from Asia Food, but I have not had this brand.

I have also found crab soup base at Japanese markets, and so you might try there. I go to three or four different Japanese markets - one is really crowded and therefore difficult to park, and it's the one closest to my house, but I don't have to go much further to get to a larger one. I mostly go to Mitsuwa and Marukai markets.

My Favorite is Panera's cream cheese potato soup paneras-cream-cheese-potato-soup

marilyn_c, Do you have a Publix near you? Their Florida pink shrimp is very good, if expensive. It is as close as I can get to fresh Gulf Coast shrimp. It is flash frozen on the boat and comes in three sizes. I grew up in Grand Bay, Alabama, mostly. That is where my maternal grandparents lived.