I love making homemade soup

Sirensong

Sirensong

New Member
I started making homemade soups in early October. I have about 25 different types of herbs growing in my garden and use 2 or more in every soup. Currently I am loving a herb called winter savory. It is an old timey herb used heavily way back in the medieval days. It has a peppery flavor but doesn’t really taste like pepper. It’s fantastic in soups and stews. Right now I have a large pot of minestrone on the fire . I love the smell of the fresh herbs simmering away. I can’t do store bought soups because of the outrageous amount of sodium. is anyone else making soup this season?
 

Sirensong said:
I started making homemade soups in early October. I have about 25 different types of herbs growing in my garden and use 2 or more in every soup. Currently I am loving a herb called winter savory. It is an old timey herb used heavily way back in the medieval days. It has a peppery flavor but doesn’t really taste like pepper. It’s fantastic in soups and stews. Right now I have a large pot of minestrone on the fire . I love the smell of the fresh herbs simmering away. I can’t do store bought soups because of the outrageous amount of sodium. is anyone else making soup this season?
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Yes, I make soup all year.
Welcome!
 
Hi and Welcome, @Sirensong!!

I'm kinda' learning cooking in this later stage of my life
and I lean more towards stews, but I do like a classic Navy Bean soup
this time of year. I did have a kinda' "one trick pony" recipe for a Lebanese
chicken and rice soup that never failed to please.

I'm also slowly learning how to grow and use fresh herbs...
 
Welcome, SirenSong, from Alaska

A fine basic beginning to homemade soups is some of the following: the addition to water of onion, celery, mushrooms for flavor. Add beans, oregano, basil, a starch such as rice or pasta or spuds, and a protein, additional vegetables and spices or bouillon to taste, my opinion.
EDIT: One of my favs is corn chowder
 
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Sirensong said:
I started making homemade soups in early October. I have about 25 different types of herbs growing in my garden and use 2 or more in every soup. Currently I am loving a herb called winter savory. It is an old timey herb used heavily way back in the medieval days. It has a peppery flavor but doesn’t really taste like pepper. It’s fantastic in soups and stews. Right now I have a large pot of minestrone on the fire . I love the smell of the fresh herbs simmering away. I can’t do store bought soups because of the outrageous amount of sodium. is anyone else making soup this season?
Click to expand...
Yes. I like good old-fashioned meat and vegetable, meat and potato, and meat and rice soups, and I've always thought I made really good, hearty, filling soup, but my wife's is even better. Hers is also really tasty.

And I agree; store-shelf soup is awful. Salty, stingy, lackluster...and they all taste pretty samey except chicken noodle and chicken and rice, which have no taste at all.
 
Sirensong said:
I started making homemade soups in early October. I have about 25 different types of herbs growing in my garden and use 2 or more in every soup. Currently I am loving a herb called winter savory. It is an old timey herb used heavily way back in the medieval days. It has a peppery flavor but doesn’t really taste like pepper. It’s fantastic in soups and stews. Right now I have a large pot of minestrone on the fire . I love the smell of the fresh herbs simmering away. I can’t do store bought soups because of the outrageous amount of sodium. is anyone else making soup this season?
Click to expand...
I used to enjoy making homemade soups when I was cooking for more than myself. Now I just do the canned. They have lower sodium soups. I just don't get them.
 
I have a Guines beef stew recipe I would love to try but I fear I may regret it the following day, and my husband is vegetarian which limits my experiments.
My husband is a good soup person so I usually clean out my refrigerator and pick some sorrel from the garden to add some spunk to it. We like a tomato Indian spicy soup called Rasam with lots of cilantro.
 
I feel like the fresh herbs take the soups to another level. Has anyone ever tried adding lavender to a soup or sauce? I might give it a try next week.
 
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