Veg and lentil soup.

JIL

spo2 said:

I fry bacon lardons at the start with the onions etc, then use ham stock. Gives a lovely flavour

I do this. Knorr ham stock cubes are excellent. 
During the colder months, I make soup every Sunday (leftover veggies from Sunday dinner also get added)  

If I'm making a vege soup, I also add frozen peas, not garden, the ones labelled mushy.  Gives a bit more interest and texture.

I like to serve my soup with home made soda bread. 

CapricornLass

There is a low-salt stock cube available - Kallo, I think.  I also tend to save meat juices from the Sunday roast, and add that to my soups.