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Green City Garden Girl: Soup Season: Why I Love Soup!

10/14/2010 1:23:30 PM

Tags: green city garden girl, kylynn hull, soup, food, fall, recipes, recipe french onion soup, mushroom soup, leeks, yellow pea soup, potato soup

KyLynn HullKyLynn Hull is a stay-at-home mom and dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl - Bound by the Seasons 

At last! It's here—a logical reason to make soup as many times as I want in any given week! My favorite time of year is right now: the colors, the falling leaves, pumpkins and spiced drinks. It's the precursor to the festive, holiday season, but—more importantly—it's soup season.

Let me make myself clear—I really like soup. I think it goes without saying (but I'll say it anyway) the list is endless when it comes to soup and what you can do with it. We eat it all year around, but it's this time of year when it's extra cozy and hip to make it. The only soup I don't like is cold soup. Maybe I'm not sophisticated enough, but I can't get into cold soup. Soup should be hot, and an immediate aversion occurs when this cold option hits my stomach. But the hot stuff—now that's where it's at.

split pea soup 
Enjoy the cooler weather by curling up with a bowl of homemade soup. Photo By Mike McCune/Courtesy Flickr. 

A couple of things I'd like to mention about soup:

a) Soup is inexpensive to make.

b) Soup is versatile.

c) Soup is easy and low maintenance to make.

d) Soup is low in calories and fat.

e) You can use up a lot of things in your refrigerator to create a one-of-a-kind soup.

Soup has a long, long history and many historians say that soup is as old as the art of cooking itself. It is incorporated in most personal menus, regardless of economic status. Its minimalist qualities lend itself well to folks with small budgets, but its refined versatility allows for upper class acceptance. Soup has evolved over the years and variations of it have spread through so many cultures: Italian, Russian, French, Greek, Thai and Chinese. That's why it's so fun to make because, like I said, the ideas are endless.

So, I'd like to share a couple of recipes that make my family's meal rotation frequently. We literally eat soup all year around. We slow it down when weather starts heating up, but in the Pacific Northwest, those months are few and far between.

Check out some of our favorites. Please note, I make changes to suit my tastes, and you should too!

Yellow Split Pea Soup 

French Onion Soup 

Sherried Mushroom Soup 

Mushroom and Leek Soup 

Potato-Vegetable Soup 

Sausage Vegetable Stew

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