I always toss loads of garlic and onion into soups whenever I make them as well. But my favourite is the bacon bone soup.
Buy as many bacon rib bones as you can convince the butcher to let you have, plus a bacon hock. Lightly fry some chopped onion and garlic in a LARGE saucepan, add skinned hock and bones, cover with water or broth, add a couple of handfuls of died beans and pulses, plus whatever herbs you like most. Bring to boil then simmer for 5-6 hours, drifting in to test the soup by nibbling on a bone every once in a while. Top up broth if required. As the hock cooks, tease the meat from the bone. Skim fat from surface occasionally. About 20-30 minutes before you are ready to serve, add some chopped vegetables - carrots, potato etc. can be as thick as you like.
Serve soup and then nibble on the rib bones for afters. Fantastic in winter.