Marsh I use red lentils in soup and they just go in the pot . ( Don't like other lentils )
Red Kindney Beans need soaked then boiled 10 minutes ( or use tinned they are dirt cheap)
I buy a big pack of onions and oven roat them chopped up ( sweet , don't burn , they 'carmalise' and the kitchen doesn't stink of onions .
Freeze in batches ready to go in the Slow-Cooker for chilli, mince for Shepherds Pie , lasagne sause .
I'm using a Plant Pioneers mince today . Meat the Alternative is the best but I'll save it for when I make something for DD (she won't eat chilli)
Can only get MtA when I venture to Waitrose
Carrot&Coriander soup is lush (leeks, carrots, coriander seeds , veg stock. I don't put cream in it )
Lentil soup ( pan fry the onions and potatoe first , texture is nicer )
French onion soap
Hot&Sour Soup - ginger, lemongrass, chillis, spring onion, stock, then red pepper, mushrroms, sweetcorn, some noodles just before serving .
I need one of those 365 Soup Recipe Books . I'm sure my DMum had one but the recipes were "I would never ever put that in soup " types .