Chock-full of potatoes, this vegetarian soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! —Hannah Thompson, Scotts Valley, California
On the cooler nights of spring, it’s heartwarming to enjoy a bowl of hot, homemade soup like this one from our Test Kitchen. It’s easy to make, using convenience foods like canned tomatoes and frozen green beans. It’s versatile, too. You can opt for chicken and chicken broth instead of beef and substitute your favorite veggies.
It's been 25 years since I cut this recipe out of a newspaper, and I've made it countless times since then. We like it so well that I always boil the leftover turkey bones and freeze the broth with turkey meat in quart containers, so it's available whenever I want to make soup.
Hannah Barringer of Loudon, Tennessee suggests serving this delicious and satisfying recipe with corn chips, cheese, sour cream, and a small salad. “To save time, purchase vegetables that have already been diced,” she adds.
My husband is Korean-American, and I enjoy working Asian flavors into our menu. This tasty soup was something I put together one night with what I found in our fridge. Everyone loved it! —Mollie Lee, Eugene, Oregon
“Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I’ve served it to company with rave reviews along with requests for the recipe.” —Priscilla Gilbert, Indian Harbour Beach, Florida