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
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.