We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad.
-Susette Reif, Liberty, Pennsylvania
When I needed to come up with a soup for a potluck years ago, this was the result. I adapted a cream of broccoli recipe I'd used often, and put in plenty of vegetables left over after a dinner party.
Just this past Lent, I made 3 gallons of my soup for a church function. Several people told me it was the best soup that they'd ever had. The biggest compliment I ever receive, though, came from my 93-year old grandfather. He usually ate as few vegetables as possible—but he asked for a second bowlful!
I'm a military wife...my husband's a chaplain's assistant at Fort Hood. We have two young children, 7 and 5.
This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.
“This recipe came about as a way to use up odds and ends in my fridge,” writes Liv Vors of Peterborough, Ontario. “I thought other readers might enjoy a recipe that began as an experiment but became a mainstay for me.”
I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers.
When there's a chill in the air, a steaming bowl of this savory soup is welcome.
-Mavis Diment, Marcus, Iowa
"This hearty soup calls for a lot of fresh herbs to enhance the flavor of the other ingredients," shares Edie DeSpain of Logan, Utah. The aroma while it is cooking is absolutely wonderful. I like to serve steaming bowls alongside a green salad and baking powder biscuits."