Growing up, we ate lots of homemade soups. All very basic, simple, homey and quite delicious: rich beef stew, flavored with lots of vegetables, including chopped cabbage that cooked to a clear tenderness holding all the rich juices of the chunks of chuck roast; pots of beans that, depending on their liquid proportions, teetered between . . . → Read More: Merging the tastes of spring in classic soup