Soups

Most of these soups are meals in a bowl. Along with bread and a salad or two, they can make a substantial lunch or supper. The soups profit from being made ahead of time and then reheated after the flavors have mellowed and come together. They can be made with water or broth, and they can be legume-and-vegetable based or enriched with meat. Lemon juice and beaten eggs may be added just before serving.