I haven't made a crockpot soup in a long time, and that's one reaosn why I'm looking forward to getting stuff out of storage. The odor of a good soup! Hmmmmmmm...especially on a cold Winter's day!

Barley is a sine qua non for many soups. I've recently been using linguica sausage in a vegetable soup base, just enough sausage to flavot it. (Linguica is a Portugese sausage made with paprika and also goes most excellently wiht red beans & rice.)

When making soups I always use a vegetable stock (sometime cut with beer or wine) -- no longer do I use water!

Has anyone used soy or other such "milks" in making soups?