Spray a 6 quart stockpot with nonstick cooking spray. Add carrots, onions, celery, and garlic to the pot and cook over medium-high heat for 8 minutes or until the vegetables soften and the onions start to turn translucent. Stirring occasionally.

Add tomatoes with their liquid. They can easily be crushed by hand, or broken up with the side of a spoon. Add the cabbage, green beans, broth, water, salt and pepper. Bring to boiling over high heat. Stirring occasionally.

Once at a boil, reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally. Increase the heat to high. Add in the zucchini and spinach and bring back up to a boil.

Once boiling, reduce the heat to low. Cover and simmer for 10 minutes or until all the vegetables are fork tender.

To 3 cups of the basic soup recipe, add the chicken breast, sausage, frozen okra, cooked rice, and Emeril's spice blend. Bring to a boil, then reduce the heat to a simmer for 5 minutes. 

Remove from heat and stir in the gumbo file into the soup. Serve immediately.

To 2 cups of the Basic Soup, add the cannellini beans, the dried basil and oregano. Bring the soup to boiling. Stir in the cooked pasta and stir.

Top with the grated Parmesan cheese and drizzle with olive oil. Add freshly ground black pepper to taste.

To 3 cups of Basic Soup, stir in the drained or cooked lentils and cooked rice. Heat through.

Top the soup with Parmesan cheese and freshly ground black pepper. Serve with tangerine slices.

In 1 tsp of hot oil, saute the fresh ginger and the white part of the green onions until soft, about 2 minutes.

Add the rice vinegar and soy sauce and heat to simmering.

Stir in the white pepper, sesame oil, and tofu. Add 3 cups of the basic soup and simmer.

Garnish with the reserved green part of the onions, thinly sliced. Serve with tangerine slices.

To 3 cups of Basic Soup, add the ground cumin, fresh lime juice, chicken, and hominy. Heat through.

Meanwhile, cut 1 corn tortilla into 1/4 inch wide strips and heat on High in the microwave oven on a microwave-safe dish until crispy (about 1 1/2 minutes).

Garnish the soup with tortilla strips, ripe avocado, and chopped fresh cilantro.

In a small non-stick sauce pan, cook the turkey sausage for about 5 minutes over medium-high heat until it looses its pink color. 

Add 3 cups of Basic soup, the zucchini, beans, and dried basil. Heat to boiling, then reduce heat and simmer until the zucchini is tender (about 2 minutes).

Pour into bowls. Sprinkle with grated Parmesan cheese and serve.