I developed this recipe myself when I was 16. It freezes well and almost tastes better the day after you make it. The variety of vegetables make it colorful to serve and give it the calico name.—Camille Gouldsborough, Grosse Isle, Manitoba.
I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.—Erna Ketchum, San Jose, California
Many games involve letters, so I thought alphabet soup would be ideal to serve at my theme party, which included an evening of playing board games and cards. I concocted the hearty soup using ingredients I had on hand.
I tweaked a recipe I got from one of my best friends, and I couldn't believe how much it really does taste like stuffed green peppers! With beef and brown rice, it makes a hearty meal on a cold day. — Gina Baxter, Plainfield, IL
Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. Stephen Exel, Des Moines, Illinois
Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! —Sharon Verea, Thomasville, Georgia