I really like a good soup, but I only make two soups I'm proud of. Please share your soup recipes here. Im especially interested in a recipe for lentil soup with spinach and in a chicken tortilla soup.

I'll go first, noting that this recipe was written kind of tongue in cheek for our kids in their first apartments:




SPLIT PEA SOUP

Preparation, about 30 minutes. Cooking time, two hours

16 oz. bag split peas

2-3 tsp. salt
8 c. water
1 medium onion, chopped about 1/4"
3 stalks celery, chopped
2 carrots, chopped*
4-5 slices bacon
4-5 slices deli ham, diced 1/4”, or one 1/4" slice of ham, diced 1/4"


Pour peas into cold soup pot and pick over, seeking stems, leaves, stones. Save them for your collection of things food manufacturers give you for free.**

Allow 30 minutes for chopping. If you do not have a blender or food processor, chop the bacon in 1/4” dice, otherwise leave it whole. Note: use a regular cooking onion rather than a mild or sweeter onion. If you only have mild/sweet onion, use a large one, or supplement a medium one with onion powder.

Put all ingredients into a soup pot. Simmer, uncovered, stirring every 10-15 minutes, for two hours. If soup becomes too thick (and it will), add more water. Note that once the soup is hot, the bottom tends to scorch, so lower the heat as low as it goes to keep it simmering. If your soup does scorch, be careful not to stir up the burnt bits, which can make the rest taste burnt.

In the last half hour before serving, remove all the whole bacon pieces and enough of the liquid to fill the blender about 1/2 to 2/3 full. Let it cool for ten minutes, hold the lid on securely, and puree until fully liquefied. Return to soup. [Or use an immersion blender to the same effect.]

* You may substitute 1.5 - 2 cups of mirepoix for the diced onion, celery, and carrot. It may be expensive, but it saves you around a half hour of preparation time.
** Not every manufacturer is this careless, but some are. You've been warned.