I have eaten it but not made it.
Itâs very tasty, but I donât crave it in the same way as other soups â eg my dadâs chicken soup is in the same direction as thukpa but with fewer ingredients, so Iâm more likely to make that.
My dadâs chicken soup is this but with chicken (bone-in pieces boiled first, veg added at the end, or you can use bone broth or chicken stock and shredded chicken later):
I am a little too lazy to make it. I will order it from a Tibetan resto in Toronto. Toronto has the largest population if expats from Tibet in the world.
This reminded me of the amazing Green Sancocho that used to be served at one of my work cafeterias â one of the cooks must have been Colombian, so through the fall and winter, we were fortunate to be treated to a vat of Sancocho as the house special every Tuesday!
It was more soup than stew the way I have eaten it, but the distinction is simply one of more or less broth I guess.
I was scrolling through the Cooking Discussions looking for fall/winter appropriate threads and found this one! (There are a lot of discussions on ho - which is a good thing! - but Iâm having a hard time keeping up with everyone 
) I will be picking up my very last CSA share of the season on Thursday then I will feel less rushed to finish veggies by next week for the next basket. I am starting to think about soups to make this winter, partly to use up my CSA veggies and also because soup is my favourite dish. Some of my favourites include:
lentil
split pea
cabbage potato
leek potato
tortellini
beef barley
black bean
French onion
I havenât made clam chowder in ages and I also enjoyed a Finnish salmon chowder that @MunchkinRedux posted last year.
Iâm sure Iâll think of other suggestions as the fall progresses and Iâm getting inspiration from the suggestions upthread.
Remember the bookmark function if you find a recipe you like and donât want to lose it
You might enjoy the Favorite Soup Recipes thread as well.
Buy a copy of Le Guide Culinaire. Youâd have to live a couple of lifetimes to cook all the âsoupâ in it.
Green sancocho !!! Oh, how I want to try this. Is it green ? The versions Iâve had have all been from Puerto Rican or Dominican restaurants and were not green.
Tomorrow night I am making Bourdainâs fennel and tomato soup. Hearty yet not heavy.
I just pulled out my sixty year old Escoffier. Sixty pages of soups, three or four to a page.
This is one of the first things I learned to make after I moved out of the house. Itâs perfect for cold weather:
Thanks! I am now following that thread for more inspiration.
Ah the famous Escoffier book. My local library has it! I will have to check out the soups. Itâs over 1100 pages long so Iâm sure I will find something I like
You may not. The majority of the soups involve clear, French broth into which you place X, Y, or Z. A great example would be Consomme Colbert. Make consomme and place a poached egg in it. Yes, it is delicious, but in Escoffierâs world, soup was one course among many, not a hearty one or two dish meal.
I spent many vegetarian years eating black bean soup, such that I never made it again after abandoning vegetarianism. But seeing Jacquesâ face on it is making me instantly miss it!
You inspired me to dig out my 1961 edition. It has been awhile since I perused through it.
BTW as a follow-up to this recipe, it is extremely. Also, it really needs a kick of acidity. I used Champagne vinegar despite my wifeâs suggestion to use more tomatoes. I think with less potato and adding the vinegar itâs definitely going to be repeated.
ExtremelyâŠgood?
