It's soup weather. What is your Favorite type of soup---can be homemade or canned? Mine is Progresso Hearty tomato. How

[debm55]

about you?

[no_hypocrisy]

1. It depends.

I make a big batch of bone broth/stock with reserved chicken and beef bones. Sometimes vegetable stock.

And from there, the sky's the limit.

I have a zillion recipes for soups and pottages. I swing towards vegetable genres like cream of Brussel Sprouts, Sauerkraut Soup, etc.

But to directly respond to your inquiry, I go back and forth for a Potato Soup, one from Jeff Smith (Immigrants) and one from Don't Eat Your Heart Out. I had real Irish bacon to both. A meal unto itself.

[debm55]

2. That sounds delicious. Thank you very much for sharing with us, no_hypocrisy.

[MichMan]

3. I like Progresso New England Clam Chowder

Some days though, it's pretty hard to top an old staple like Campbell's Tomato or Homestyle Chicken Noodle.

[debm55]

5. Thank you very much for sharing with us. As a kid, I loved Campbell's Tomato with a grilled cheese sandwich. Yummy

[anciano]

4. Progresso Garden Vegetable soup

[debm55]

6. Thank you anciano. I'll have to try that.

[Duncanpup]

7. Potato soup homemade.

Loaded with ham or bacon onion and celery with Swiss or cheddar cheese.

[debm55]

36. Hey Duncanpup, You live in central PA. I live in SW PA. I will be right over. That sounds delicious.

[electric_blue68]

50. Sounds very tasty!

[Bluestocking]

8. Rhode Island Clam Chowder

Though it is hard to find. Some restaurants in southeastern Massachusetts and Rhode Island serve it. Sometimes you can find it in cans at the supermarket. It is a treat when I find it.

Rocky Point Park in Warwick RI used to serve it but there are condos there now. Bliss Brothers in Attleboro, MA serves it sometimes but it is too far from where I live.

It is so good. It is a clear broth clam chowder whereas Manhattan clam chowder is tomato based and New England clam chowder is creamy. I should learn how to make it myself but I know it won’t taste as good.

[debm55]

37. Thank you Bluestocking, Rich, my husband is from Boston. The only kind he eats is the New England clam chowder. But the

RI clam chowder sounds wonderful. Thank you for sharing.

[Botany]

9. Ruben Blades' Black Bean

https://cooking.nytimes.com/recipes/3593-bladess-black-beans

Use a good ham hock too. After cooking for 3 to 5 hours cut the meat from the ham hock.

[debm55]

38. Oh that is great. Thank you for sharing Botany.

[Botany]

42. That recipe is the best in the history of the Universe.

Use dried black beans and take your time in soaking them.

[debm55]

44. Thank you very much. for the suggestion.

[RB77]

10. New England Clam Chowder

With saltine crackers and San Francisco sour dough.

[debm55]

39. Oh yes, Must have the crackers to put in the soup. Thank you for sharing RB77. Wonderful.

[Ritabert]

11. Homemade corn and potato chowder

[debm55]

45. Yummy , thank you very much, Ritabert.

[Blumancru]

12. Maafe, or West African Peanut Butter Stew

Very hearty and filling for cold weather. A woman from Ghana showed me how to make it. Found in the US from Virginia down to Georgia, and in the Caribbean.

[debm55]

46. Thank you very much Blumancru. I am going to look that up. It sounds wonderful.

[electric_blue68]

54. I have heard of that....

NYC has a bunch of African restaurants Iwill find the right kinds countries for this sometime in 2026.

[Bmoboy]

13. Root veggie soup

Carrots
Parsnips
Onions
Celery
Sweet potatoes
Yukon gold potatoes
Garlic
Salt
pepper
Veggie stock
Olive oil
Available fresh herbs

Chop, saute, bring to boil, reduce to simmer for 30 minutes. Blend with immersion blender. Leave a few chunks.

Crusty bread and butter.

[debm55]

47. Thank you so much, Bmoboy. My mouth is watering.

[SheltieLover]

14. Homemade chx & veggie & minnestroni

It's always an adventure...whatever is in the fridge.

[Diamond_Dog]

15. I cannot eat soup out of a can anymore.

I’m always disappointed.

I do like homemade tomato basil soup, potato soup, Italian wedding soup …. vegetable …. Split pea ….As long as I make it myself.

[yellowdogintexas]

16. a hearty beef and vegetable soup made with either ground or cubed beef

Progresso Santa Fe Chicken
Pantry Soup; I make it using items from the pantry, hence the name:
1 can Kirkland chicken breast, crumble it up with your fingers and put the chicken and the broth in the soup
1 can Ro-Tel tomatoes and chiles
1 can chicken broth
1 can black beans, rinsed and drained
1 cup frozen corn
Season to your taste. I like chili powder, cumin sometimes a pinch of cayenne. We like Yucateca Green Habanero Salsa which comes in a bottle and tastes wonderful in all sorts of dishes; sometimes I add in a few drops.
Bring it up to a boil and let it simmer until the flavors are blended.

Oriental Soups:
Pho and hot and sour

[TBF]

17. My grandma's homemade oyster stew -

would love to have that again!

[Dorothy V]

18. My homemade Beef and Tomato Soup ...

Cubed beef and tomatoes, potatoes, onions, celery, cabbage and barley, with salt, pepper, garlic, sweet basil and bay leaves. I start with simmering the beef in beef broth and tomato sauce, adding water as I add other ingredients but keeping it pretty hearty. Serve with French bread. If I use stew beef I'll cook it until I can shred it.
Also very fond of my homemade onion soup.

Deb, Lipton's still makes that Onion soup dip mix, they call it Beefy Onion Dip and Recipe Mix now. I got some the other day and it still makes that great dip we loved!

[applegrove]

19. Habitant brand French Canadian pea soup or Daphanie and Victors

Market Soup.

[LoisB]

20. Split pea - homemade by me.

[cloudbase]

21. I go homemade.

Beef mushroom barley, chicken, or bean (with bacon, ham, or vegetarian.)

Serve with fresh bread, and it's a meal.

[ProfessorGAC]

22. The List Of My Soups My Wife Requests

• Gumbo
• Baked French Onion
• Chicken Noodle with Sherry &
• Hot & Sour Soup with Tofu & Mushroom
• Corn Chowder
• Crab Bisque
• Creamy Tomato with Basil & Parmesano
If I just decide to make soup, I can't go wrong with any of those 7.
I have had requests for the recipes many times, but I don't have any.
Everything is by feel & spices by sight & taste.
I honestly don't know how much I use of any ingredient.

[lastlib]

23. Steak soup from Plaza III Steakhouse

STEAK SOUP (Original Recipe from Plaza III Steakhouse) (a pretty ritzy jont! sadly, out of business )

1 lb. Ground Round (substitute lean hamburger)
1 stick Oleomargarine
1 cup Flour
1½ qt. Water
1 fresh Pepper (diced)
1 large Carrot (diced)
1 medium Onion (diced)
1 stalk Celery (diced)
4 cubes Beef Bouillon
1 pkg frozen Mixed Vegetables
½ #303 can Tomatoes

Brown meat and drain. Melt oleo, add flour & water and stir until free of lumps. Add remaining ingredients. Simmer 1-1/2 hours.

[waterwatcher123]

24. Vegan Corn Chowder with Tempeh

https://www.marthastewart.com/benefits-of-tempeh-11756577 (Martha's advice on Tempeh).

[eppur_se_muova]

49. Thanks! I love grilled tempeh on a sub roll, w/all the toppings. Mellow Mushroom used to offer it, maybe not anymore. nt

[stopdiggin]

25. I make a veggie-grain soup on a regular basis. Varies a bit as to mood

and available ingredient(s). Base is split pea - which thickens up nicely with cooking. 3-4 different kinds of rice and grain, mixed veggies, lentils, beans - and then seasoned to within an inch of its life. It's always interesting - and frequently near edible!

[walkingman]

26. I like Bok Choy Soup with chunks of pork loin over rice w/cornbread.

[Morbius]

27. Some canned soups are okay.

But nothing from a can compares to freshly made homemade soup. My favorite is my own turkey noodle soup, only available once or twice a year, after Thanksgiving and Christmas (because I use leftover roast turkey). About half dark meat and half white meat, with three boxes of turkey stock (hard to find except at this time of year) and the obligatory veggie trio of carrots, celery and onions.

[buzzycrumbhunger]

28. Can't pick one...

Does chili count? That’s usually the first thing I think of when it gets cold. I also love a good minestrone (good use for leftover veg and things), a potato-y stew, or an earthy wild rice soup…

With an Instant Pot, we’re never more than an hour away from soup.

https://www.simplyveganized.com/post/wild-rice-mushroom-soup

[doc03]

29. Bean and ham with cornbread.

[Enter stage left]

30. Progresso "Savory beef barley vegetable "...

But I like fresh ground pepper on it.

[surfered]

31. Homemade: Tortilla Soup

[DBoon]

32. homemade

Canned soup is both tasteless and loade with sodium.

My wife makes both cabbage/kielbasa soup and Kentucky ham and bean, to honor her varied ancestry.

Whem I make soup, it is salmon chowder.

[Coloradan4Truth]

33. Tomatillo chicken soup

I add white beans to it. Amazing!
https://foolproofliving.com/crockpot-chicken-tomatillo-soup/#wprm-recipe-container-14968

Edit to fix link

[pfitz59]

34. My own ham and bean soup

Got me through college. Ham hocks, salt, pepper, spilt peas, beans, onions, celery, potatoes and carrots. A friend worked at the market and brought me 'spoiled' veggies and 'day old' bread. So good. Today I cook it with fresher ingredients.

[debm55]

43. thank you. pfitz59. It sounds delicious either way. thanks for sharing.

[some_of_us_are_sane]

35. Without question, Eat 'n Park's

CREAM OF POTATO SOUP
"Eat'n Park Potato Soup is a creamy, savory soup featuring potatoes, broth, heavy cream/milk, onion, garlic, butter, flour, seasonings (salt, pepper), green onions, and bacon bits............yum!

[debm55]

40. Thank you very much, some_of_us_are_sane. I love great soup. Also love their Smiley cookies.

Last edited Tue Dec 30, 2025, 10:43 PM - Edit history (1)

[some_of_us_are_sane]

41. ME TOO!

[eppur_se_muova]

48. Homemade sweet potato. There are dozens of variations.

https://www.allrecipes.com/gallery/sweet-potato-soup-recipes/

https://www.google.com/search?q=simplyrecipes.com+creamy+sweet+potato+soup&udm=14

My favorite recipe is from Bon Apetit (https://www.bonappetit.com/recipe/sweet-potato-soup-with-nutmeg-and-maple-syrup) which is behind a paywall. https://www.simplyrecipes.com/recipes/creamy_sweet_potato_soup/ is based on this recipe; just add the maple syrup back into the mix, and save the celery leaves for garnish and their own unique flavor. I have no idea why they left that out; it's a very nice touch.

PS I never use chicken stock. Only veggie stock or water. It cheeses me off to see people adding carnivore stock and weird crap like pork to a perfectly good all-vegetable soup.

[Tree Lady]

59. Think I'll try your fav one

I love sweet potato soup, haven’t made in awhile. I usually make vege soup.

[Mz Pip]

51. Hot and sour soup

from the local Chinese restaurant. Always makes me feel good.

[Mme. Defarge]

52. Slow cooker 3 bean turkey chili.

https://www.allrecipes.com/recipe/236091/slow-cooker-3-bean-chili/

[sheshe2]

53. Homemade Portuguese/Kale Soup!

It's to die for.

Provincetown MA. some of the best cuisine you will ever have. Anthony Bourdain and Howard Mitchem were well known chefs there.

I had family there and spent every summer in Truro and Provincetown. I so loved that place.

The old-fashioned way to make Portuguese kale soup is slow and steady. Historically, a Portuguese fisherman’s wife might start a large cauldron of kale soup in the morning and let it simmer for hours while tending to other chores, letting the flavors deepen over time. Dried beans would be soaked overnight and cooked with a ham hock or pork bone to create a flavorful stock base. After skimming the broth, the hearty ingredients – chopped kale, potatoes, linguiça or chouriço (often homemade or from a local butcher) – would be added and gently simmered until tender. Many recipes call for a long cooking time: one famous version by Howard Mitcham insists on at least five hours of simmering for the best flavor​. The result is a soup that only improves with time; as one recipe notes, this soup “gets better each day” when reheated, as the ingredients mingle​. Traditionally, nothing would go to waste – if a garden yielded extra turnips or a bit of cabbage, into the pot they went. Before serving, the cook might taste and adjust seasoning (salt, pepper, perhaps a pinch of red pepper flakes for heat) and often let the soup cool and reheat it, as that second warming could meld flavors even more.

https://foodfiles.org/portuguese-soups-and-provincetowns-lobster-pot-food-history/

[electric_blue68]

55. My mom's French Onion soup, and Greek Easter Lentil soup...

She did the whole bit except maybe a beef cube, but sautéed onions, toasted bread with melted cheese on top! And I think she bought dedicated heavy soup bowls with handles for that.

The Greek Easter Lentil soup.
Boil the heck outta potatoes, carrots, and ?celery. Push the very soggy veggies through a strainer into a mush. She may have added crumbled, thin toasted bagel slices.
She didn't put much garlic in it. (I would 😄 ) Of course - the lentils. It was thick and hearty!
Now even though I was starting to cook vegetarian, and beans I hadn't had that soup yet. I said - oh, my, that looks like "pebbles in mud". (nice, oy, lol )

These were later on.
As a kid we had Campbell's Tomato soup (no grilled cheese) but with Oysterettes - oyster crackers. Puffy, eight sided little crackers.

We get various good soups at our ALP: including Italian wedding, cheddar broccoli, minestrone, lentil, potato.

[NNadir]

56. My wife makes a magnificent lentil bean and elbow macaroni soup each winter.

She makes it from scratch.

It's delicious, particularly when it's been in the refrigerator for a couple of days and is then reheated.

She hasn't made it this winter yet; I hope she will.

[Randomthought]

57. My cranberrybean with kale

If anyone wants I will post recipe but too late to write it out to ight.

[Tree Lady]

58. I make big pot homemade every two weeks

And freeze in single servings. Use chicken, turkey, or salmon, for the meat, add veges, spices, bone broth, wine, lentils, onions, garlic.

Eat for dinner most nights, eat bigger meal at lunch.

[StoolPigeon]

60. Something I just discovered this year

Campbell's Chunky Soup Wicked Thai style chicken rice and vegetables. A bit spicier than most soups but not too spicy for my tastes.