I'm of the radical expressionist soupism school, I feel strongly we need to grapple with questions of what is a soup, what are its parameters that separate it from teas and ramen (or are those just artificial distinctions), and how do we properly assess the creation of soup in a capitalist world. I strongly reject the structuralist definition of a soup necessarily needing a carrot or tomato stock base, as well as Boyardee's chauvanist liquid-to-solid ratios and Progresso's close-minded theory of soup/stew dichotomy.