Gage Griffith
Soups typically are those types of recipes.
I personally like chicken broth, dried split peas/lentils, basil, carrots and broccoli (I tend to use a california blend so cauliflower can be added).
Of course, each is relatively interchangeable.
You can use just about any dried bean/lentil, basil goes great with garlic or even switched out for.
Aside from the broth it's mainly veg based, so a veg stock works too (I'd say garlic over basil in such cases).
(I personally aim to use all of the above ingredients however, to maximize my nutritional benefits from it. The ingredients are all also great with just about any non-soup meal/recipe too.)
And you can add the corresponding meat to any variation of stock used too for added necessary nutrients.
It's like a burger/pizza/sandwich, you can pack it with just about whatever you want so long as you keep the ratio of whole foods higher than anything processed/packaged/premade.