- Black Bean. This is on my mind because I made a very tasty pot last night. I started here and then modified it by using red peppers instead of tomato, ground chipotle instead of jalepeno, pork stock instead of chicken broth, and cooking my own beans instead of using canned.
- Minestrone. I usually make a vegetarian version with parmesan rind to flavor the broth.
- Green split pea in any form. I love it with ham, but usually make the vegetarian version from the original Moosewood Cookbook.
- White bean and swiss chard. I pulled a recipe out of the Williams-Sonoma catalog at least 10 years ago and make it at least once every winter.
- Potato, leek, and kale from another Moosewood book, but I don't remember which one.
- Mom's post-Thanksgiving smoky turkey noodle. Dad always cooks the turkey on the grill (more space for side in the oven that way), and the turkey stock Mom makes the next day is a little smokey and extra tasty.
- Homemade cream of mushroom. I use the recipe from the original Vegetarian Epicure cookbook.
- Lobster bisque.
- Squash in any form. My sister makes hers with red lentils, curry, and coconut milk. I have that recipe stashed somewhere and all the ingredients in the house. I think I know what I'm making next weekend.
- Corn chowder.
Now that I've stopped at 10, I realized just how many other soups I love: New England clam chowder, Grandma's Manhattan-style fish chowder, my friend Richard's vegetarian French onion, traditional Indian dal, red lentil, egg drop, won ton, and tom yum.
Let me know if you have a favorite I should try, or, let me know if you want to come over for soup and a nice slice of crusty bread.