This one is good, and has been all over the internet lately. At least this blogger gives credit to Melissa Clark:

https://cherrybombe.com/blogs/recipes/melissa-clark-lemony-white-bean-soup-turkey-greens

I post this all.the.time as soon as I see the word "soup." I like it because it is lighter than most tortilla soup, in that the base is chicken broth.

SORRY -- edited to add this link: https://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe-1939403

@Sueb20 et al, going to try that potsticker soup. Yum

Instagramis really onto me today.

We just finished a big pot of vegetable soup with chicken, a hearty but noy overpowering soup made with chicken stock plus Knorr’s chicken tomato bullion powder (a specialty item for the Hispanic market that is one of my secret weapon ingredients).

It’s too early for ribollita, chili or other meat stews, so around this time I like using the late summer bounty at our farmer’s market (every Tuesday in the amenity center parking lot) for a vegetable soup that is completely dependent on what looks best. I also like Creamy Braised White Beans (braised in whole milk). I always add kale or spinach or other greens to this dish, and as we are not vegetarian I will often throw in cooked ham or pancetta if I have it. You can add a few cups pf chicken or vegetable stock to make this more of a soup but it’s delicious as is— or add some stock and mash some of the beans as suggested for a differen consistency. It’s a NYT recipe so here is a screen shot:

Ingredients on the left, method on the right.

This time of year with fresh peppers in the garden Stuffed Pepper Soup is fabulous,

LOL! Sueb gotta be careful - they do listen and read!

I have a large recipe box stuffed with handwritten and typed recipes from my mother and grandmother and plenty of things torn from newspapers and magazines with scribbles and splatters. Priceless.

So many soups to try - I'm feeling inspired a wee bit ;-)

mtn if there's a link in your post I'm missing it.

oops, jsut added it

French Onion Soup with Gruyere cheese!

Going back up to see recipes - we love a good soup.

Saved this yesterday - how to use ChatGTP to save just the recipe from a website (FYI, he pronounces things wrong on purpose.) . LINK

ETA: Ha! We have chili two weeks ago when the high 90s disappeared.

Saved several recipes. Thanks!

Tortellini and spinach soup with tomatoes.

Tortellini soup - DUH! I have made that but it went completely out of my brain because it wasn't a recipe, just thrown together. I never remember what I did and of course those are always the things DH likes best!

I LOVE French Onion soup but never make it because a good one that is worth eating can be pretty fiddly.

ChatGPT makes recipe cards? Never would have occurred to me.

It was cold here this past week, and I have kale growing, so I made a Portuguese-style bean and kale soup with hot sausage.

I have made this tortellini soup and really liked it.

Creamy Parmesan Tomato and Spinach Tortellini Soup

https://www.closetcooking.com/creamy-parmesan-tomato-and-spinach/#more

I liked the Funny Soup @bpath posted, but I keep all my recipes in Google Docs. Each time I make a recipe, I note that date and add any notes about ingredients, cooking times etc.

ChatGPT is pretty good at "reading" from images, even hand written. To wit:

Funny Soup

4 servings

• 1 onion, thinly sliced
• 2 lbs (900 g) zucchini, chopped (4 zucchinis)
• 2 cups (500 ml) chicken stock
• Salt & pepper
• Pinch cumin
• 3 or 4 triangles La Vache qui Rit (or 3–4 tbsp Boursin or cream cheese)
• Herbs (optional)

Method:
Put the onion and zucchini in a pot and add stock. Season with salt, pepper, and cumin. Cover and simmer until soft. Add cheese and herbs, then purée.

So easy!

Sticky Note Additions:

• Don’t peel the zucchini — it gives a nice color.
• Add a small handful of diced ham if you crave meat.
• I forgot to purée it once — it was still good, had texture.
• Good for all seasons!
• “Vache Qui Rit” = “Voskrie”

Would you like me to also turn this into a clean, modern recipe card format (ingredients list + step-by-step instructions), so it’s easier to cook from?

and from @Sueb20

Asian Dumpling Soup (dbl)

Ingredients:

• 2 × 32 oz. containers chicken broth
• 2" piece fresh ginger, peeled & thinly sliced
• 16 oz. pkg. frozen potstickers
• 2 medium carrots, halved lengthwise & sliced
• 2 cups frozen shelled edamame
• 3 cups fresh spinach
• 2 tbsp soy sauce
• 4 scallions, sliced

Instructions:

1. In a large saucepan, bring broth and ginger to a boil.
2. Add potstickers, carrots, and simmer at a gentle boil, 6–10 minutes, until just tender.
3. Add edamame and simmer until heated through, about 2 minutes.
4. Stir in spinach, soy sauce, ½ tsp salt, and scallions just before serving.

Yield: 4 servings

I made a pretty close version of the SL Summer veg soup and liked it a lot. I did simmer the corn cobs in the broth early on, streamlined out one sort of bean and the zucchini, and used roasted gnocchi as a topper, This was an excellent use of my corn which looked a little tired.

Thanks for the inspiration @Kswl!

shredhappens has a delicious sounding healthy, high protein, butternut squash soup. All the ingredients are baked in the oven and then combined in a blender.

FYI my grocery list is as long as my arm from this thread!

SOOO many fabulous sounding soups! I hope I can find this thread when I ready to try them.

FYI the ”(dbl)” notation on my dumpling soup recipe was just a reminder to myself to double the recipe when I was cooking for 5!

I am making Funkyart's Zucchini Tormato Italian Sausage soup tomorrow. Also printed a couple of other recipes.

I’ve printed at least 3 of these. Broccoli Cheese soup sounds really good right now.

I thought I'd picked up everything for the Dumpling soup but forgot edamame, darn.

Story of my life is forgetting one ingredient.

@Funkyart It's so good!

❤️so glad you liked it! My last batch suffered a bit because my favorite organic sausage was out of stock ... but even with a lesser sausage, it was good! It is on regular rotation here.

I made Sue's Dumpling soup. I also looked at Love & Lemons 'recipe, and as result I also added :

sauteed mushrooms

1 tablespoon rice vinegar

1 tablespoon fresh lime juice

It tasted a little blah to me so I drizzled just a tiny bit of toasted sesame oil on top, maybe 1tsp.

I used TJ chicken and cilantro potstickers, next time might try pork ones.

Next time I will also add those fried wonton strips they sell near the croutons.

At any rate, loved it. Will make again for sure. Thx @Sueb20

https://www.loveandlemons.com/dumpling-soup/

Just finished my jar of Fly By Jing Chili Crisp but that would be great as a garnish for a dumpling soup. Must replace....

Love the name!

A friend makes a sausage parmesan soup that i absolutely love with a creamy parm base, so I will have to try Funky”s recipe. I’m not ready for soups yet but soon! (Tina Marie)

@Funkyart what sausage do you prefer in that soup. We are not big sasuage eaters and I have ruined a fave soup with bad sausage, more than once.

I dont use anything fancy LOL-- but I much prefer the flavor and texture of wegman's organic italian sausage.

I am much more likely to use poultry sausage-- but for sauage and peppers and the zucchini soup, I use pork sausage.

It is going to be a pork weekend here: I am making another batch this evening-- along with this recipe: Honey-Soy Braised Pork With Lime and Ginger Recipe (for my nephew and his wife.)

Funky that looks delicious - I can't see the recipe for the cut of meat but I am guessing shoulder/butt?

Yes, Pork Shoulder

Here's a gift link: https://cooking.nytimes.com/recipes/1020918-honey-soy-braised-pork-with-lime-and-ginger?unlocked_article_code=1.jk8.g02s.5RYlgKh_v4Ob&smid=share-url 

I havent made this recipe as yet-- but I thought it sounded good also.

It’s pork shoulder. I like the flavor profile so I saved the recipe, but I don’t like pork. I occasionally make it when feeding a crowd, but I’ve only ever cooked pork tenderloin.

When out of town family visits, its always for 1-3 weeks, so I make pork to expand my nightly dinner options. Everyone else eats it, I eat the side dishes and dessert.

Hhireno.. do you eat beef? I am also trying a recipe (maybe not this weekend-- tbd) for vietnamese shaken beef. I can't pull the recipe right now but it is a similar flavor profile.. I am not a big beef eater but I loved it when I had it at a restaurant recently.

Mtn, next time try the potsticker soup with baby bok choy. Trader Joe's sells it in a package here and it's always good quality. You also need a flavorful chicken broth. I think Swanson's Natural Goodness is better than a lot of the fancier brands. Or Kitchen Basics.

@Funkyart Yes, I eat beef. I’d like to see the recipe when you can access it. I do have NYT cooking so I can open those.

Pork tastes funny to me, like it might be going bad. I may be fussy (likely 😆) but I may also be genetically sensitive to the compound androstenone. 🤷🏼‍♀️ Dunno, just know I avoid pork. Sometimes when I’m stuck for dinner ideas I think life would be easier if I ate pork. Or turkey (another meat I don’t like).

Mtn, next time try the potsticker soup with baby bok choy. Trader Joe's sells it in a package here and it's always good quality. You also need a flavorful chicken broth. I think Swanson's Natural Goodness is better than a lot of the fancier brands. Or Kitchen Basics.

I usually use baby bok choy in my Shabu Shabu because it holds up a little better than other greens, but this time I had leftover spinach.

I think that, in a broth based soup, stock is the most important ingredient. I vastly prefer Aneto chicken stock, but the place i buy it here closed on Labor day for a 10 day vacation!? I used KB, a combo of chicken and vegetable broth. Hopefully next time I can get Aneto ...or make my own.

I made the dumpling soup on Wednesday. I used Kitchen Basics chicken broth and added garlic, a bit more soy sauce and sesame oil. I served it with garlic chili paste and chili crisp on the side. We liked it; thanks for the recipe!

No worries, Hhireno, . I eat pork but I don't eat ham or filet mignon. We all have our things! I realize this isnt as good for a crowd .. but it does have a similar flavor profile: Bò Lúc Lắc (Shaking Beef Recipe) - The Woks of Life

I also use baby bok choy whenever I can...

and am a convert to Aneto broth. I buy it by the carton at the big river... or from Di Bruno Brothers in Phila. (when the eagles or phillies win, they offer discounts the next day-- at least they used to. I havent seen any emails from them recently.). It isnt available locally.

@localeater do you have a specific red lentil soup recipe?

I saw a red lentil tomato soup recipe in email ... and I used to make a roasted veggie and red lentil soup. Wondering if yours would top them!

I've never seen Aneto broth. It might not be available on the west coast. The stores here carry Pacific Foods brand but I'm not a fan.

www.anetobroth.com has a locator.

I have only used the chicken broth. Note - it is a a bit cloudy, not clear.

A local fancy organic store carries it. I'll try it.

Confirmed. Nothing near me... but I actually like ordering 6 or 12 at a time.

<<Note - it is a a bit cloudy, not clear. >>

I told bff about aneto last weekend when it happened that we were both making soup while on the phone. I told her the same-- "note: it is cloudy"

"Yeah, just like my homemade stock," she replied.

@Funkyart Yes, I love a Turkish Red Lentil Soup recipe, I was given by a Turkish friend. It’s very simple and delicious.

Turkish Red Lentil Soup

Ingredients:

4 T butter

2 onions, finely chopped

1 teaspoon paprika

1 teaspoon cumin

1 cup red lentils, washed and cleaned

8 cups chicken stock

3 cups peeled, diced potatoes

1/2 teaspoon salt (to taste)

Cayenne pepper (to taste)
2 T tomato paste
3 T lemon juice

Preparation:

Heat the butter in a large saucepan and saute the onions over low heat until they are golden--about 10 minutes.

Stir in the cumin and paprika, then the lentils to coat them in the butter.

Add the tomato paste, stock, potato and cayenne, bring to a boil, and cook until soft and creamy--about an hour.

Stir in lemon juice to taste.

Thank you so much, Local! It sounds great!

Not soup, but i tried a new recipe last night.

I thought I'd like it because the tomato part is just like a confit I make, as a spread for crostini. And I have had fried raviolil which is crunchy, and good.

I give it a 6.5. The raviloi was crispy, kind of like a saltine (ie plain-ish). I may have not used enough oil; I just eyeballed it and I always try to skimp on oil. The real issue will be the leftovers, which will not be crispy anymore but won't be soft either...

Maybe I will start a What's for Dinner Sept 2025 thread, or would that be duplicative?