I don't know what your weather is right now (except for greatmartin), but mine is cold and rainy, good weather for soup.

This is fairly low calorie - the vegetables are 'sauteed' in broth. You can make it vegetarian by using vegetable broth.

Barley Spinach Soup

2 large celery stalks
2 large carrots
8 oz. fresh mushrooms
1 medium onion
1 cup beef (or vegetable) broth
2 (12 oz) cans beef (or vegetable) broth
2 c. water
1 c. barley
1/4 t. pepper (preferably freshly ground)
3 c. fresh spinach, coarsely chopped, loosely packed (could use frozen)

About 1-1/4 hours before serving, thinly slice the celery, carrots and mushrooms. Chop the onion. In Dutch oven, sauté the prepared vegetables in 1 cup broth until tender. Stir in 2 cans broth, 2 cups water, 1 cup barley, and 1/4 t. pepper (preferably freshly ground). Heat to boiling, reduce heat cover and simmer for about 45 minutes or until barley is tender. Add more broth if desired. Stir in the spinach, and heat through.

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Here is as much as I know about Jeri's (elderjane) chicken enchilada soup, the way she told it to me. I might have missed something, but you get the general idea:

Jeri's Chicken Enchilada Soup
4 chicken breasts cooked and diced or you can use canned
chicken.
1 can green enchilada sauce, Large size can
1 can of corn
1 can green chilies
1 can black beans
1 pound of Velveeta or any American cheese
l can of chicken broth
l carton of whipping cream added at the last and gently
simmered.

Is your cupboard a little bare? Here's something exotic from plain old saltine crackers, Gourmet magazine style. I've never made these, but have been thinking about it for years.

Butter Puffed Saltines

24 saltines
3 tablespoons melted (unsalted) butter

Soak the saltines for 3 to 5 minutes in a large bowl of ice and cold water, or until they are soft but not disintegrated. Use a slotted spatula to transfer them to paper towels and drain for 5 minutes. Arrange in one layer on a baking sheet and brush with the butter. Sprinkle with salt if desired. Bake in a preheated 450 degree oven for 15 minutes, until curled, puffed slightly, and golden. Serve warm.