Do you have a favorite, easy soup recipe?

Place in your slow cooker 500g/1 lb. beef short ribs 5ml/1 tsp. thyme 1 sprig rosemary, about 5cm/2" long 1 bay leaf 4 whole black peppercorns 2 carrots, peeled and diced 1 white turnip, halved horizontally and cut into thin weges 2-3 stalks celery, sliced Stems from 1 bunch Swiss chard, sliced (reserve leaves for another use) 1 large beetroot, peeled and diced Put herbs and pepperco=rns in a tea ball or cheesecloth bag for easy removal. Put all ingredients in slow cooker and fill 2/3 full with water. Cook on low all day. The meat will be falling off the bone when you get home from work. You may also cook in a pressure cooker or use a soup pot and simmer on the stovetop for an hour.

I have two yummy easy ones. You need to have a good mixer for them. Like one that really can pulp and smooth it all. Take a cup of milk, about 4 cups of corn nibbles, salt and pepper and 2 tablespoons of butter, and 1 slice of bread. Mix well. Heat...it's great. You can do another one with a fresh yam. First micro the very large yam, when hot and cooked through, do the same as above. You may omit the slice of bread though. They are very good.

A favorite easy soup recipe at my house is potato soup. Peal several potatoes, onions (chopped celery if desired.)minced cut into small pieces less than an inch in size garlic. Just cover with water bring to a boil until done. keep the water and mash until desired consistency, add canned evaporated milk and butter, can be as thick or thin as you like. you can add seasoning as you like too. I like just saltand pepper, some times I add parsley or dill weed ,green onion.,or chives.My family likes to add grated cheese after serving. Also good with grilled cheese sandwiches

I love this Corn chowder..thicker than soup though but very yummy 1 cup (2 sticks) butter 1 small onion, diced 1 small carrot, finely diced 1 small celery stalk, diced 1 clove garlic, minced 1/2 cup all-purpose flour 3 cups white corn kernels, fresh or frozen 3 cups chicken stock 2 cups half-and-half Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature. Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick. In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts. Bon appetite!