Not a single soup mentioned I don’t love or wouldn’t love to try.
Me, I take a hambone, a pound of great northern beans, 2 diced onions, and a sprig of rosemary and make “soup beans.”
Stone Soup
Usually chicken or veg stock, chicken, black beans, onions, carrots, potatoes, diced tomatoes, wild rice, sweet corn and various spices which must include a touch of cinnamon.
Yes, I am a Larry Niven/Jerry Pournelle fan, why do you ask? 
You forgot the horsemeat in the stone soup.
It depends on my mood. Sometimes it is potato soup with bacon, onion, and heavy cream. Sometimes chili. Sometimes vegetable soup. Last week when I was recovering from a migraine it was homemade chicken noodle.
Hamburger soup…
Mom’s recipe is just crazy thick, and we eat with some crusty bread and cheese. MMmmm.
I love potato soup, but have never made it myself. I’m putting it on my fall/winter to-do list. And, Flutterby, I would LOVE to have your mom’s hamburger soup recipe.
Tonight I just happen to have a big pot of split pea soup simmering away. Hambone simmered with the peas, diced carrots, celery and onions, salt and pepper. I’m about ready to pull the ham bone and pick the ham bits off to toss back in. Then I’ll let it thicken up a little and make some biscuits to accompany. Oh, and someone told me to add a couple pats of butter to the soup. Never heard of it, but I will drop some in – butter couldn’t possibly hurt pea soup.
We’ll be warming up pea soup for lunch all week. I love how it congeals when it cools down and you have to thin it a bit when you reheat it.
My recipe is pretty similar:
1 lb ground pork
2 cups (1 large) onion, chopped (1/4 to 1/2 inch pieces)
4 slices bacon (I prefer thick cut)
1 teaspoon garlic powder
1/2 teaspoon chili powder (cayenne works also)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oregano
6 cups chicken broth *
4 small red potatoes 1/4 cubes skin on **
2 cups greens ***
1 cup whipping cream
In a bowl: Mix pork and spices – cover and refrigerate overnight
1)In your soup pot , cook up the bacon (I cut it up into 1/4 squares
before), then remove bacon
2)Cook pork and onion in bacon drippings untill meat is brown and onion is
tender (8-10 minutes)
3)Drain off fat, add broth, bring to boil
4)Reduce heat, cover, and simmer for 30 minutes
5)Add potatoes and greens, return to boil and cook covered 15-20 min (until
spuds are done)
6)Add bacon and cream
7)Stir and serve
- You can stretch the # of servings by having more broth – I have used 8 cups
** or more, can’t have too many potatoes (think I use 6 B sized spuds)
*** my recipe says spinach, but I prefer kale
I chop said greens up in 1/4 inch sqaures (lots of those in this recipe)
Brian
Sounds great, I might try that next time- I liked the one I posted but it wasn’t spicy enough,even with hot sausage. Plus the added bonus of bacon sauteed pork!
Feel free to adjust the spices - paprika or any other cajuny spice would probably work well.
If I’m in the huury I might use store bought sausage, but I usually go with the ground pork + my choice of spices.
Brian
I have tonight’s soup in the oven, timed to start cooking at about 3 p.m. I put a couple of frozen Portuguese sausages in a big casserole together with small white beans, lots of Progresso chicken broth, a couple of bay leaves, peeled carrots and a quartered white onion. At 3 p.m., the sausages will have defrosted and the beans will have soaked long enough, the oven will turn itself on, and then they’ll all start to simmer together for a couple of hours. I tried to contrive the proportions so that it would come out like bean soup rather than a thick bean stew.
Does anyone want my recipe for Baked Potato Soup? Cheese, bacon, sour cream, with chives as a garnish?
I do, Ivylass!
silly question … of course we do. I was just thinking about making some this weekend while we are at my moms house, she loves it.
Well, it’s my Nana’s first. Here you go:
1 And one half lbs.ground beef
1 medium onion chopped finely
1 28 0z. can tomatoes
2 cups water
2 cans consomme
1 can tomato soup
4carrots chopped finely 1 bay leaf
3 sticks celery chopped fine
parsley
1`/2 tsp thyme
pepper to taste
8 tbsps.barley
Brown meat and onions. Drain well . Combine all ingredients in large pot or slow cooker. Simmer covered, at least 2 hours or all day Should about 10 Enjoy.
I would love to have it too Ivylass!
Why, I just whipped up a triple batch of my homemade baked potato soup. You thicken it with potato flakes and the base is chicken broth. I feel guilty about the half and half but you only live once.
When I’m sick- CAMPBELL’S CHICKEN NOODLE SOUP- heavy on the black pepper & heavier on the crackers.
BUT when I’m up & active & making it myself, Broccoli Cheese with corn & tater tots thrown in!
Seriously, people, you can’t come in this thread and toss around all these descriptions of delicious soups and not give us recipes for them. It’s just not nice.
I need to learn to make soup. I know that in theory it’s the easiest thing in the world to make. And I have a crockpot. And yet I never make soup.
Antigen, soup is really simple to make. Once you start, you will love it.
Any soup is improved tremendously by the use of homemade stock, which is super simple with a crockpot.
Method:
Buy a rotisserie chicken from the grocery store (or roast one yourself)
Take all the meat off the chicken, chop in the size you like for soup, put in fridge
Put the carcass in the crockpot, cover with water. Add some celery and carrots, whole peppercorns if you like them, a bay leaf or two.
Cook for several hours on low. Drain and discard everything but the stock.
Voila! You now have lucious stock. It will add favor and a lovely texture to your soup. Plus, you have chicken to put back in your soup when you add whatever you like to make it soup.
Gobi ka. Makes the house smell great for days, too.
For my wife, it’s the Moosewood restaurant’s Simple Garlic Soup.
Or then, there’s the Kids in the Hall ‘Shitty Soup’…
Bake four large potatoes. Cook 12 pieces of bacon until crisp and then crumble them. You may lick the bacon grease off your hands if you are so inclined. Grate as much cheddar cheese as you need. Then grate some more. Open up one eight ounce container of sour cream. You may swipe ONE chip through the sour cream, no more. Cut up some chives (fresh, of course) into pieces.
Let the potatoes cool, then remove the skins. Break the potatoes into bite-size chunks. Melt 3/4 cup of butter in a large saucepan (I use a spaghetti pot) and mix in 3/4 cup of flour to make a roux. You need to stir until the flour is combined, then stir for one minute (google Alton Brown if you want the scientific reason why.)
Slowly stir in 6 cups of milk (if you’re feeling particulary naughty, do 3 cups of milk and 3 cups of half and half), stir until thickened. Dump in the potatoes, most of the bacon, most of the cheese, most of the chives, and all of the sour cream. Stir until combined.
Serve up in bowls, garnish with the rest of the bacon, cheese, and chives.