A stripped down version of yukgaejang—no vegetables—with rice cakes.

I love onion soup, split pea w/ pieces of ham.
Rao’s has great soup for canned.

We like a riff on italian wedding soup.

In a large dutch oven, brown TJs frozen turkey meatballs a bit, add diced onion and garlic and saute for a few more minutes, add sliced celery and carrots and saute a few more minutes. Add 4c chicken broth, 2c water, 1/4-1/2t crushed red pepper, drained can of cannellini beans, bunches of fresh spinach or kale. Simmer 20ish min. Add a few handfuls of small pasta and simmer 10ish min until pasta is cooked. Wisk an egg with couple T of grated parm cheese and slowly wisk into soup. Squeeze in 1/2 or up to 1 lemon and salt to taste.

Anonymous wrote:Taiwanese beef noodle soup. Look it up. So hearty and satisfying on a cold day.

yes yes yes

caldo verde
harira
gazpacho

Borscht (beets, beef, served hot)

Chinese restaurant hot & sour soup

Corn chowder

Gumbo

Taiwanese beef noodle soup. Look it up. So hearty and satisfying on a cold day.

Pho.

Marcella Hazan's chickpea and tomato soup w/pasta

Zuppa Toscana

Almost any bean based soup (including pea and lentil)

Now I want soup.

Anonymous wrote:Brunswick stew

Do you use chicken, pork, or squirrel?

Brunswick stew

My favorite is a good old chicken soup. I load mine up with fresh ginger, a bit of rice wine, star anise, and a cinnamon stick. Nothing's better to bust a cold.

I'm also a big fan of caldo verde, a Portuguese soup with linguica sausage, kale, and potatoes. I usually sub kielbasa for the linguica, which is easier to find. Simple, hearty, and delicious.

Recipe from Serious Eats: https://www.seriouseats.com/caldo-verde-portuguese-potato-kale-soup-recipe

There are no soups I don’t like.

But my current favorites are
- a simple large white bean in broth with a spoonful of pesto and fresh Parmesan on top
- a lentil-sweet potato-lemon-spinach soup from Tuesday Nights Mediterranean
- a coconut red lentil butternut squash recipe from Melissa Clark’s Dinner book

Mine is a vegetarian “chicken” noodle soup - I loosely follow a non-vegetarian recipe but use cubes of baked tofu instead of chicken and “no chicken” veggie broth instead of chicken broth. I use onions, carrots, celery, and other root vegetables that I have on hand (e.g., parsnips, turnips, sun chokes, watermelon radish, celery root), and add parsley and lemon juice at the end to brighten the flavor.

What is your favorite soup to make?