This recipe is a great way to use the harvest of fall. The rich, velvety soup makes a special first course, and the flavors of root vegetables really shine with a subtle sweetness from apple.—Denice Hageli, Elmhurst, Illinois
Mondays were "washdays" at our house when I was a child, and because of it being such a busy day, washdays were always "soup days". My grandma's pea soup was a family favorite. What makes it different from any other pea soups I have tried is the addition of whole peas, spaetzle-like "dumplings" and sausage. Try it one and you'll be hooked.
After reading the “Stone Soup” story, our Test Kitchen enjoyed concocting this version of the folktale classic. It’s chock-full of veggies and lots more ingredients…enough for everyone to bring something to add to the fun and flavor!
The addition of Cajun seasoning boosts the flavor of this brothy soup shared by Ronnie Lappe of Brownwood, Texas. The easy recipe makes a big batch that's loaded with fresh vegetable chunks and canned beans.
This is a wonderful fall or winter meal, served with thick slices of warm homemade bread. The recipe evolved over the years as I added to it. I often double it and freeze what we don't eat. That way, I can throw some in a pot for a quick meal or if unexpected guests drop by. —Emily Chaney, Penobscot, Maine
Tomatoes and roasted sweet red pepper pair up to create a fabulous base for this herb cream soup. Serve it as a first course at holiday dinners and you'll be amazed at the compliments you receive.—Doty Emory, Jasper, Georgia