Meet the Cook: We also call this 2-Day Bean Chowder, since it can be started in the afternoon, chilled overnight and finished off the next day - if you can wait to taste it!
-Joe Ann Heavrin, Memphis, Tennessee
When I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from her garden and simmered them in her big soup pot. We loved making this delicious soup. —Ethel Ledbetter, Canton, North Carolina
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 once and you'll be hooked. —Carole Talcott, Dahinda, Illinois
This nutritious soup never gets boring, because the vegetables can vary depending on what's in season or on hand. In Dad's case, he was too young to help his older brothers in the fields, so he'd dig the vegetables of his choice out of the garden and help his mom prepare the soup. The dumplings are optional.
I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Was she pleased when I sent the leftovers home with her!