Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.

The base for this tofu, eggplant and shiitake katiev ("noodle soup" in Cambodian) is a made-from-scratch vegetable stock with a long ingredient list, including two types of cabbage and dried Chinese mushrooms.Easy way To simplify the Cambodian noodle soup, we added fewer vegetables to store-bought vegetable broth.

Sometimes a ramen fix is just the right thing, and this quick and easy version from Food & Wine's Justin Chapple hits the spot. The addition of white miso and runny eggs are key to making it feel more special than standard chicken noodle soup.

There's nothing better than a pot of Southern-style slow-simmered greens, flavored with salty ham and a dose of vinegar. Our quick soup starts with the same ingredients, adds black-eyed peas and a shot of Tabasco, and cooks in no time. Add more Tabasco or vinegar to suit your taste.

This easy vegetarian pumpkin bisque comes together in just 45 minutes.

An abundance of caramelized mushrooms and a splash of dry sherry lend depth of flavor to this creamy, silky soup.

Our take on Thai pumpkin soup is made delightfully creamy with coconut milk. Lemongrass, ginger, and a squeeze of fresh lime juice brighten the flavors in each spoonful.

"I love that root vegetables are so rustic," says chef Marcus Samuelsson about this earthy, Indian-spiced soup. "I add pear and walnuts for sophistication and crunch." He says that if you can't find sunchokes (also called Jerusalem artichokes), simply use all parsnips instead. The recipe is adapted from his book Marcus Off Duty.

Add the pureed and whole beans, bacon and 1 1/2 cups of water to the saucepan and bring to a boil.