Ron, I'm going to do this in two posts.
First one (now) I can do off the top of my head.
First thing: there are umpteen ways to make soup and every person has a preferred way, meaning you will hear my way (someone please cue Frank Sinatra).
2) A lot of soup recipes call for "blending" to a partial or perhaps total puree. You could use the big container Waring/Oster type blenders, but they tend to be messy and also a pain to clean (too many parts) .
Also with very hot soup (which is what you will be blending) there is a danger of it spattering because you have to vent the top (don't ask me how I know this).
My Waring adventure convinced me to buy and Immersion blender** (CuisineArt) and blending soup is actually fun rather than the part I dread.
3) I'm not a "purist" (Mother Jones type) about it. I use ready made stocks***, canned and frozen ingredients, but also some fresh (all beans/legumes are from a can or frozen... )
Most of the seasonings are dried (i.e. from the spice rack) I do not grow any of my own tho some friends do so occasionally I have fresh herbs etc.
4) I make it on a stovetop in a conventional (tho' large) cookpot.
Recipe(s), I suppose, could be adapted to a pressure cooker/crockpot/Instant pot if one knows how to do that.
** I cannot recommend an I-B enough (aka "Stick" blender), at least for making soups. But it is useful for other food prep as well.
*** Stocks not Broth. Stock is heartier (more flavorful), and the ones I use --Kitchen Basics-- has unsalted as well as Salted versions.
Broth can be used, but flavor will be a bit less "full bodied" (I believe that is the term )
OK...now I have to sift through the stack of recipes sitting on the top of the M/W...
Stay tuned for Part II