On the cooler nights of spring, it’s heartwarming to enjoy a bowl of hot, homemade soup like this one from our Test Kitchen. It’s easy to make, using convenience foods like canned tomatoes and frozen green beans. It’s versatile, too. You can opt for chicken and chicken broth instead of beef and substitute your favorite veggies.
The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. “I enjoy this soup with a green salad, sourdough bread and a glass of white wine,” writes Celeste Buckley from Redding, California.
In the mood for soup? There's no need to open a can when it's so easy to simmer up a bowl of this soup. I first has this at a favorite restaurant. When it was removed from the menu, I duplicate it at home using herbs from my garden.—Kay Harris, Armarillo, Texas
Frozen broccoli-cheese sauce makes this hearty soup a speedy addition to a lunchtime or evening meal. It's a great way to use up leftover rice. This recipe can easily be doubled, too. —Laura Mihalenko-DeVoe, Charlotte, North Carolina
Chock-full of veggies, this chunky soup is nearly a meal in itself, says Regina Cook of Crowley, Texas. “I got the recipe from my parents, who made it for years. Now my friends ask to come over whenever I make it,” she adds.
A NEIGHBOR brought over her children's cookbook to show us, and I discovered this recipe for our favorite soup in it!
Not only is it delicious, but it's easy to prepare and makes a small amount perfect for my husband and me. It tastes like "restaurant" soup but is lower in fat.
-Linda Mumm, Davenport, Iowa