Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. Soup evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, and Chinese won ton and are all variations on the same theme-Vegetable soup. How do you make yours? Is it a mixture of whatever is available at the farmer's market, or bits and pieces of leftovers that need to be used? Do you add meat or poultry, or is it strictly vegetarian? Do you add rice, noodles, potatoes, or another starch? Tell us about it, and share your recipe or method, please..