This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table. —Evelyn Massner, Oakville, Iowa
"My husband and I find this great soup a tasty way to add nutritious broccoli to our diet. It's so thick and filling that all you need to complete the meal is a salad and bread," writes Diane Ventimiglia of Atlanta, Michigan.
This original recipe of mine was a winner in a barley soup contest. Barley makes it hearty and nutritious - and it's a good way to use broccoli and asparagus from your garden.
I'm a member of Dairy Women of North Dakota and enjoy creating and collecting recipes in which I can use our farm's products. Along with our dairy operation, husband Ronald and I and our two sons grow barley, wheat, corn, alfalfa and soybeans.
I invented this soup accidentally! Actually, it came about when I was new to cooking, and didn't know that "chowder" was a kind of soup—so I made mashed potatoes to go with the dish I was making. We ended up dunking our mashed potatoes into the soup as "gravy"—and it was delicious!—Karen Davies, Wanipigow, Manitoba
In New England we frequently have cool fall evenings that call for a dinner that warms you all over. This chowder does that. I must admit I don't care too much for the taste of broccoli, but I really like this chowder.
"My daughter relies on a boxed rice mix to get a head start on this rich and colorful soup," reports Janet Sawyer from Dysart, Iowa. "She likes to serve it to friends after football games in autumn, but it's a favorite with our family anytime of year."
A friend gave me the recipe for this chunky vegetable soup, which I've been making for years. Recently, I changed the ingredients to give it some southwestern flair--and my husband liked it even better.
-Peggy Hendrix of Richardson, Texas