World of vegetables, hot

These are the soups that sustain us in every time of the year, although the repertoire changes with the seasons. There are soups that open a meal and soups to live on. There are vegetarian soups, usually the product of farming thrift, and soups that have a backbone of chicken or meat stock.

Of course, many soups in other chapters have vegetables. There are seafood soups like the clam and kale soup and a plethora of grain, bean, and legume soups. Those included here are the ones where vegetables are the very fiber—double meaning intended—of their essence.