I have become hooked on making soup at home, and haven't looked back. Save veggie/meat trimmings in the freezer, and when you want to make soup, put the frozen trimmings in a metal steamer basket and cover them with water in a pot. Boil for half an hour, remove the basket and trimmings, and then add whatever you want to have in the soup.

My favourite trimmings for broth are kale stems, sweet pepper hearts, onion ends, and celery leaves. This week I've been making awesome pea soup with a split-pea/lentil/bean mix, a rice/barley/millet mix from the Chinese grocery, and cumin and a bay leaf.

My canned-soup weakness is cream of mushroom or cream of celery. But I don't eat them as soups, I just stir them into a pot of pasta. Aah, bachelorette chow.