i just made the best soup yesterday!!! They are usually clean out the fridge concoctions that are pretty hit or miss. Yesterday was a success. I cooked up an onion, some mushrooms, carrots, a little celery & garlic all diced real fine in a pan with olive oil.  Then I cooked this all day in the crockpot with mushroom broth, tomato soup, various herbs and barley. When I got home I added some frozen mixed veggies, frozen okra, and edamame. Wow, it was so thick and creamy textured & the flavor was so good!!! I'm glad it made a lot because I'm goign to look forward to lunch every day now!

I've invented several soups since returning to vegetaria. This is one of my best:
http://vegweb.com/index.php?topic=13921.msg86360#msg86360

I purely love it, with some miso mixed in at the table, especially when I'm tired and feel like I'm coming down with something. Soup is so comforting! I now follow the Spanish custom of mashing the bits into the broth with your spoon  before eating it! Even executives in suits and ties do this. :)

I make soup the way my mom always did. She calls it "kitchen sink" soup. She throws whatever in there that needs to be used up. Veggies, pasta, rice, meat or whatever.

Since becoming vegan, I omit the meat, and just use veggies and veggie broth with a kick (I use Old Bay seasoning). Let it simmer for about 30 minutes (depending on the veggies I use), and there ya go. It's warming and yummy on a cold day. Very comforting.

Last night, I made a vegan version of my mom's chili. She uses ground meat and pasta (yes, pasta). I used Boca ground burger, and no noodles, but everything else was the same .... I felt like a kid at home again .....

I make soup the way my mom always did. She calls it "kitchen sink" soup. She throws whatever in there that needs to be used up. Veggies, pasta, rice, meat or whatever.

My mother called this "accumulation soup." She always started with a little sauted onion, and as her base used home-canned tomato juice. Whatever there was, leftovers etc., got tossed in, the juice added and then she would throw in a handful of rice or noodles. It was always different and always good. Sometimes she would add a can of beans. It got better and better until it was all gone.

VHZ, if agave nectar isn't good, try brown rice syrup.

I make soup the way my mom always did. She calls it "kitchen sink" soup. She throws whatever in there that needs to be used up. Veggies, pasta, rice, meat or whatever.

My mother called this "accumulation soup." She always started with a little sauted onion, and as her base used home-canned tomato juice. Whatever there was, leftovers etc., got tossed in, the juice added and then she would throw in a handful of rice or noodles. It was always different and always good. Sometimes she would add a can of beans. It got better and better until it was all gone.

That's a cool name for it as well. Oh and I forgot to mention that I DO use tomato juice or a small can of tomato sauce, whatever I have at the time. So yea, definitely similar :)

I love my butternut squash soup.  I make a big batch and freeze some.  My mom is a wonderful cook and makes this delicious escarole soup (similar to italian wedding soup) at Christmas time.  When I went veg I was disappointed I couldn't have it anymore.  Now she makes a wonderful veggie version just for me with vegetable broth and little mini fake meatballs.  I can't wait till Christmas so I can get my own batch of christmas soup.  :)

Just about any kind of soup (homemade, that is) with a hearty bread or Vegan Lunchbox cornbread is comfort food for me, winter AND summer. I just love, love, love soup. MMMMMM good. :)