The home economists in the Quick Cooking Test Kitchen whipped up this comforting combination that takes advantage of time-saving frozen vegetables and fully cooked sausage. A little soup mix lends a mild onion flavor to this winter warmer-upper, which your family is sure to love.
"Folks who like their chili hot really get a kick out of this zippy recipe," pens Amy Baxter of Bishop, California. "I serve steaming bowls of it with oven-fresh corn bread. It's chockfull of garden goodness—with two kinds of squash , tomatoes, green chilies, black beans, etc.—that you can leave out the meat altogether and not miss it a bit."
This chunky soup is loaded with tender beef stew meat, carrots, potatoes and green beans—and it sure is tasty! A little steak sauce and garlic powder season the broth perfectly. —Jimmy Osmon of Upper Darby, Pennsylvania
Loaded with veggies, meatballs and spices, this meal-in-one soup from Penny Fagan of Mobile, Alabama is hearty enough to warm up any cold winter day. It’s a recipe you’ll make again and again! —Penny Fagan, Mobile, Alabama
Ground Beef Vegetable Soup is sure to chase the chill after a day of raking leaves or running errands. A variety of veggies along with ground beef and macaroni make this a hearty main dish. Field editor Raymonde Bourgeois of Swastika, Ontario shared the recipe.
Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time.
Just brimming with veggies, this hearty soup shared by Marie Carlisle of Sumrall, Mississippi will warm family and friends right to their toes! “It’s especially good served with cornbread,“ Marie suggests, “and we think it’s even better the second day.“
My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.—Alice Peacock, Grandview, Missouri
I found this recipe on the Internet, but it was too high in fat. After experimenting, I created a more nutritious version, I often double this chili-like soup to freeze or to share with friends.
—Julie Anderson of Bloomington, Illinois