Not much in my fridge besides condiments, juice, and some left over Perogies. Oh, and some limes and lemons left from my son's wedding reception last weekend. Need to go shopping I guess!

I do have lots of onions and garlic (from my garden) and potatoes (from my brother's garden) down in the basement so I guess I could make potato soup.

It's football season now. I'm grilling some chicken wings and Italian sausages tomorrow for the Chiefs game watch party.

My freezer on the other hand is pretty full of beef, pork, and frozen corn off the cob. Dinner tonight will be bacon wrapped fillet mignon, shrimp skewers, baked potatoes, and frozen corn from my bro's garden. While I have the coals going I'm also grilling some burgers for lunch leftovers next week.

Carrots, aromatics, lots of peppers, some tomatoes. Maybe a few potatoes, a celery root, and maybe even a parsnip, And I have a couple pounds of chuck... More likely to be a slowcooker braise, but soup is an idea...

Just received my Fall order from WaldenLocal for a master stock when the weather cools off. Lots of bones and feets.

Same as chloe here.

When I make a dish to clean out the fridge, it's usually something like a sheet pan meal or saute - or a fruit dessert. I always have lots of fruit around.

Pot roast is on my wish list, as soon as the weather gets a bit cooler...

Never the wrong time for soup around here :) Last week was summer squash and roasted pepper soup. I had the veggies harvested. For lunch today I ate the last of cabbage roll soup- that came out of the freezer a couple days ago. Right now I could make ham chowder, gumbo, corn chowder, seafood chowder, chicken enchelada soup, broccoli cheese soup, cau cau, chicken noodle or matzo ball... I do need to make more corn stock though, so I'll probably pick up a few cobs at the farmers market this week.

Never the wrong time for soup around here either! As a single person, I tend not to have a lot of fresh veggies that need to be used up but there is always onions, garlic and potatoes on hand and usually a couple of packets of left over chicken chunks in the freezer. And canned beans and tomatoes and pasta in the pantry. And stock.

I typically plan ahead for soup with a certain soup in mind. Earlier this week it was chicken tortilla. Next week it will be wonton. Then maybe French onion.

The only soups I make year round are Pasta e Fagioli and Roasted Red Pepper.

If I had to make soup today with what's on hand it would either be Sweet Potato Andouille, Butternut Squash, or Carrot Ginger.

I got lazy; my soup plans turned into lasagna.

I've got a cauliflower that needs used up, some "baby" carrots (those tasteless things in a bag) that I was given, celery, sweet peppers, cabbage. And of course lots of onions.

“I got lazy; my soup plans turned into lasagna.“

bragu, not exactly lazy if you made it yourself.

^^^ I was going to say the same thing. Lasagna is a LOT more work than making soup!! I consider soup to be lazy day cooking :-)

I'm always happy to make lasagna for a crowd since it is so easy! Little off topic but here is a quick run through.

2 jars of sauce (or made in the pressure cooker if I have time) and add 1 lb ground beef

ricotta with cheeses and herbs mixed in

noodles NOT COOKED - regular ones work just fine, you don't need "no boil" noodles

Then it's just - 2 cups sauce, 1/3 cheese, noodles, repeat cheese and noodles 2 more times and top with the rest of the sauce.

Foil - oven @350 for 60 mins. take off foil to brown

Comes out great every time.

As for soup I'm very excited it's cooling down and I can break out my Clam Chowder recipe.

I make no-boil lasagna too - so much easier and faster than the traditional way

cauliflower — I may make the pan roasted garlic, curry cauliflower. Easy.

Green beans, broccoli, tomato, chick broth stock ingredients. Cabbage and maybe a zucchini. I could make a minestrone or pasta e fagioli.

Green and red bell peppers; jalepeno peppers. Carrots, celery hearts, bok choy.

Lots of canned beans and dried beans and chicken stock.

It is going to be cool with rain for the next 4 days.

It dropped to 80 today with the nights so much cooler. Not soup but I’ve got pot roast in the oven. Couldn’t resist.

Winter is for soup IMO, fall is football tailgating food. Wings, ribs, brisket, burgers, brats, chili, 12" subs, etc. I'm smoking a brisket and some sausages this Saturday for a Chiefs game watch party on Sunday.

I also made pasta soup yesterday, and I rolled the pasta dough only down to #4 on my pasta machine and cut it into tagliatelle. I had already made chicken stock last week from a chicken that I had roasted with lemon and rosemary (from my yard), and I added dried mushrooms and sautéed onion to it. I also added lemon juice and egg, and so it was a sort of avgolemono soup as well. I have a lot of lemons in my yard at the moment. I noticed that the rosemary was not overwhelming this time, but I did not chop it and just put whole sprigs in the cavity of the chicken with a couple of lemons, which I left in when I made the stock.

I only used half of the pasta dough that I made, and so I might make more soup today or else just make fettuccine.

I had a bowl of bean soup made with the stock from smoked pork hocks. It was nice to eat my soup and watch our wonderful rain.

We had a really cold day recently and I made my first soup of the season using what I had on hand. It ended up being a creamy cheesy potato-zucchini-sweetcorn-carrot-celery-onion soup and it really hit the spot. :)

I'm one of those need some cool weather for soup people! I don't know why! With instapots and/or crock pots, you really don't have to heat up the kitchen that much!

Part of it is when it's cooler out you want to stay indoors and cook. But it's 95* and I'm not going outside!

Oooooh, a nice warm soup to warm you up! Hmmmm, I'm having a nice hot grilled meal from the BBQ!

Anyway, I'm still a (cool) fall soup girl!

“Part of it is when it's cooler out you want to stay indoors and cook.”

Right! It’s supposed to be 97 here today. Far from soup weather but at least the humidity’s gone.

It's cold indoors here... The a/c is set at a socially responsible 78, but apparently throwing a lot of cold is more efficient than gently cooling, so I'm cold, even though the house is warm. Ugh! If I set a higher temp, things get yucky (78 at the thermostat doesn't mean it's not hotter elsewhere and I hate melted toothpaste, and I generate all or most of my electricity, so it's about staying off the mains, really, leaving the power for others).

So I'm making spaghetti sauce for the freezer today or tomorrow (similar to big pot of soup!), and maybe also fridge cleaning slow cooker stew. And banana bread, brownies and broccolini egg bake. Or finishing my book. :)

A few days ago, similar weather, I pulled from the freezer the spicy soup I made last spring with the last of the fresh favas, lots of onions and tomatos. The beans, which were just blanched and added at the end, were still bright green and firm (as in not mushy), and it was in many ways autumnal, and hot, warming and a lovely dinner, even on a hot day, :)

ETA: I lost track of the days! Made the spaghetti sauce and read 50 pages. ;)

I'm also one of those "soup is for cold weather" people, it just never sounds good to me when it's warm outside. This was a hot and humid summer, I am so ready to be past the 90F with 98% humidity, ugh. It's not supposed to be 90F in Michigan. (sigh)

Nonetheless, it was, but not it's not. Right now it's 52F with 91% humidity, it has been raining for two days, perfect weather as far as I'm concerned. High of 50F tomorrow, but back up to 70F by this weekend. Supposed to get a frost Wednesday or Thursday, then the warm up.

I grew a lot of different beans this year, I'm going to make my own bean soup mixture, so it'll be soup soon enough.

Annie

I actually made clean out the fridge minestrone this week. Started with a sofrito in evoo of half an onion, one big carrot and the heart of a bunch of celery that had been languishing plus all the leaves too. Added one thawed diced chicken breast and a can of cannellini beans. Threw in some leftover brown.wild rice mix, and a half a languishing garden tomato. Also added about a half cup of leftover black bean chili, for a little kick. Healthy shakes of both oregano, basil and garlic, dried. Covered with chicken broth, then added some chopped bagged spinach at the end, just a big handful. Served over cooked pearl barley and topped with a shake of parmesan/romano cheese. Delicious and very comforting.

Scabbing the fridge I found several types of cheeses, including a chunk of asiago ... so I made a cheese deep dish pizza cooked in my new cast iron skillet [and home grown crushed tomatoes for the sauce.

Started the crust the night before with 11 oz flour and 8 oz water and 1 tsp yeast, then overnighted it in the fridge. Other than the wait time on the dough rise, it was quick and easy ... oh yeah, tasty too. I cut it into six pieces as I didn't think we could eat eight ........

Well, being the winter soup person, DH decided chili was in order! We're down to the high 70s-80s. He made too much as usual, so he didn't add beans. Salad and bread coming up!

LOL! Dave, interesting math there!

My first soup last week. Chicken noodle vegetable. I cook my noodles separate, 4 oz, in a 4 qrt dutch oven stove-top. Before the noodles go in when the water comes to a boil, i blanch my veg. Set aside. Miropoix, then add my homemade pint of broth stuffed with chicken in another pot.

Odd i know, but under all that blanched chard/lacinato kale/brocollini is a gorgeous broth with big chunks of chicken and noodles. Not soggy overcooked noodles. Crispy croutons.

I love adding kale to chicken soup. To me it tastes sweet.

Bragu great minds think alike. I made home made pizza on Sunday with no sauce, just fresh smooshed garden tomatoes and chopped garden basil. Some mozz and Italian shredded cheese I had in the fridge and a sprinkle of parmesan on the finished product. It was delicious!!

Had a cool day and made a tortellini/spinach/tomato/last of the Williebird sausage (=( ) soup! It was great!

This weekend is again going to be cool, and I'm planning a white bean and tomatilla soup!

I didn't mean to make soup. I didn't mean to make pot roast. I just had a 2 lb. slab of chuck, and a desperation to take a nap. So I thought I could at least slice an onion. And if I peeled a bunch of carrots instead of scrubbing, that would be fast and not so wet. But the chuck was originally supposed to be for burritos, though just now it just needed to be cooked, but I put in a couple of jalapeños. And a small, long stemmed fennel. Oh! I had a glut of celery, so several ribs went in along with three plum tomatoes. At this point, as it was turing into stone soup, my mind went to potatoes, but I wasn't making pot roast! So I zapped an acorn squash. The chuck seared nicely in my Breville multicooker, even though the pot is deep and high. The veg started on the sauté mode. As I put it together, wondering if I should add liquid or rely on the veg, I decided on my mother's trick of a can of spicy V8. But I put in a whole big can! That's a lot of liquid for slow cooking! Which turned into a nice, meaty broth. And while I wouldn't put fennil, jalapeños or squash (Which I added in the last 1.5 hours so it wouldn't dissolve completely) in a pot roast, the carrots taste just like pot roast carrots, and in the end, with the meat cut up, it pretty much was pot roast soup. ;)

I did a cabbage soup with my leftover cabbage from stuffed cabbage.

I've had a jar of wild rice in my cupboard for far too long. Years, actually. Back when TeresaMN posted here, she sent me some. I love it and have been hoarding it.

This week I made her Wild Rice Soup and used up leftover turkey in it. Delicious. Now I want to make sure I have wild rice on hand for future recipes. I'll be scouting the stores and see if I can find something at a reasonable price.

I also made a squash soup to use up the squash that I bought for Thanksgiving.

But periodically I make Everything soup which is just food that's getting old in the frig. Anything....tomatoes, greens, peppers, cauliflower, broccoli, etc.

I always have Zuppa Toscana in the freezer as well, made with ham and sausage and potatoes, and kale from the landlord's garden.

This week's soup was Cock-a-leeky. I had a couple of leeks to use up but potato leek sounded too heavy and I always have some shredded chicken in the freezer. I omitted the prunes, added a carrot and subbed some rice for the barley. It ranked right up there with the best chicken based soup I've ever made!!

Jasdip, I love wild rice soup with leftover turkey. I buy mine at Trader Joe's. It's a cultivated wild rice; not a true wild, but still delicious. Not to mention cheaper.

We finally had a bit of cool weather this past week so I made a curry lentil & barley soup with onions, celery and chunks of winter squash. I use the red (hulled) lentils, since they cook quickly and break down nicely - prettier color too.

I can't handle hot soup in warm weather - I get all sweaty eating it! And now the weather is warming up again and I've still got a quart left...

It rained yesterday so I made one of those 'use what you find in the fridge' soups -- I call them "garbage soup". lol! It leaned Portuguese and came out fantastic. Lots of chicken broth and fresh kale from the garden, a can of red kidney beans, then added from the fridge: hunks of roasted chicken, hot sausage, roasted potatoes, onions, carrots, & celery. yum. :)

The weather has turned here, cold and rainy and perfect for soup. First up was zuppa toscana made with small potatoes and spinach that needed to be used up. DH threw in some Parmesan rinds. Delicious! Next up maybe something with tortellini and fresh tomatoes from the garage refrigerator…

Picked up everything today to make Silver Palate’s Split Pea and Ham Soup for the umpteenth time. So good!