We have a tradition that began about 20+ years ago. On New Year's Day, my wife makes it a soup day where friends and relatives come by, eat soup, and watch the Tournament of Roses Parade. It began with just New England Clam Chowder. Now it has blossomed into Clam Chowder, of course, Chili Soup, Broccoli and Cheese, and Corn Chowder(and a very bland Cheesy Chicken soup for the kids).

I call that "Refrigerator Soup". Whatever I can find in the refrigerator goes in the soup.
Yesterday I had a bunch of leaves and the stalk from a cauliflower, so I made a cheap version of cauliflower soup. I added half an onion, a couple of cloves of garlic, a bit of cumin and some chicken stock. I simmered it for half an hour then pureed it with my immersion blender ( I REALLY like my immersion blender). It was very very good.
Today I finished up the last of the beef and barley soup I made a couple of days ago.

That's it. I am making soup tonight..

It was called either Fridge soup or Kitchen sink soup,depending on how Mom felt when you asked. Funny thing everyone of us kid's makes the same recipe on ocassion and some of the grandkids too. Mom taught us well.

Chicken soup with lots of vegetables. My lovely bride has a nice batch simmering right now. I helped by skinning and crushing 7 or 8 cloves of garlic. Can't wait 'til it's done!

This ...and some more of it as well.

Matzo Ball Soup with chicken.

Okay I am number 2 to say it will be soup tonight. Probably beef, potatoes, carrots, onion and celery, simple like me.

Bill

Mine would be Black bean soup, stuffed pepper soup and chili.

I always have soup in the freezer. I'm getting ready to replenish the stuffed pepper soup today.....it's one of my favorites.

I have a couple of favourites I like to make. Top of the list is my butternut squash soup. I don't work from a recipie, just some o' this, 'n some o' that, but it always turns out great.
One squash yields enough for a couple of spare containers for the freezer. Just thaw em out, add some cream during heating, and drizzle some roasted red pepper puree on top.
Mmmm. Think I'll go get one of my containers out of the freezer for tonight. :love:

Chicken with Rice and Lentils

1/2 to 1lb chicken (I usually use skinned breast fillets. Not always.)
1 cup brown rice
1/4 cup lentils (more if you like lentils)
1 zuchinni
1 onion
4-5 carrots
1 stick celery
1 bell pepper

Add 6-8 cups of water to soup pot. Start low fire. Dice chicken, add to pot. Add lentils. Dice, slice or chop veggies. I usually dice them into very small pieces. When the pot starts simmering add the rice. Add salt (varies ~1/2 teaspoon) and pepper. Add other spices to taste, oregano, paprika, cayenne pepper if you like it spicy, etc. Cover and let simmer 40-45 min or until the rice is done.

The ingredients vary depending on what is actually in my fridge at the time. If you like the veggie try it. If you don't chop it finer and try a little. So it always tastes different according to the ingredients and my mood. Always edible tho.

No, No, No,,, Not the red stuff!

Add a can of diced tomatoes, drained. Spices: Oregano, Parsley flakes.

chili, homemade over fritos, rice or fried chinese noodles.
second is campbell's roasted ham and potato chowder, with croutons or garlic bread.
third is homemade shepherd's pie.
fourth is campbell's clam chowder, with croutons or garlic bread.
fifth is dinty moore beef stew.

i'm droolin'.

later!

I don't think Campbell's make a soup that rates inclusion in this thread.

Why bother draining the tomatoes? You'd be pouring away all the goodness in the juice.

OK, here's the recipe:

POTATO AND CHEDDAR SOUP
Serves 6-8

3 lbs. white potatoes, peeled and sliced
1 lb sour cream
3 Tablespoons butter or olive oil
2 Tablespoons flour
1 lb.mushrooms (whole if small, otherwise halve or quarter)
3 cloves garlic, well chopped
1/2 -1 teaspoon ground black pepper
2-3 sprigs of fresh rosemary

Place the potatoes and garlic in a 6 quart pot. Cover with lightly salted water and boil until tender. Drain, saving the liquid. Add the sourcream and mash and stir until the potatoes are somewhere between chunky and smooth. Add some of the retained liquid to form a thick soup. Chop up the rosemary leaves and add with the ground pepper.

In another pan, make a roux with the butter and flour. When the roux is brown, add the mushrooms and stir until well coated. Then dump them in with the potatoes. Add salt to taste. Simmer for 15 - 20 minutes.

To serve, place about 1/2 cup of grated cheddar cheese in a bowl and ladle the soup on top. Allow your guests to stir according to their whim.

Onion
Tater

I fixed the beef soup last night, perfect timing as a cold front passed and it cooled off. I added fresh sliced mushrooms. If I had read the diced tomatoes I would have done them too. My M-I-L makes a porterhouse steak tail, tomato and potato soup that is killer.

Bill