I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. —Nithya Kumar, Davis, CA
Meet the Cook: Most often, I make this soup ahead and keep it in the fridge. It's particularly good to take out and heat up with tuna or grilled cheese sandwiches, hard rolls or a salad. It would be fine to serve - hot or cold - at a soup supper as well.
-Patty Kile, Elizabethtown, Pennsylvania.
Meet the Cook: I started making my chili back when we lived near a huge farmers' market that sold all sorts of vegetables. Be as creative as you like with ingredients.
My husband loves chili, and this is a nice change from the traditional type. I've always enjoyed cooking - I grew up in a family with five girls. These days, I can count on our own youngsters (they're 4 and 2) to help me out!
-Judy Sloter, Charles City, Iowa
This recipe is from a bean soup gift pack I developed as a fund-raiser for our church. We provide it along with the beans and a packet containing all the spices. The recipient just adds water and a can of tomatoes for a delicious pot of savory soup.
-Doris Cox, South Orange, New Jersey
THIS RECIPE is my grandmother's. Originally Gram even made the tomato juice in it from scratch!
Every time I return to Massachusetts for a visit home, Gram has this soup simmering on the stove. She's always loved to cook, and at age 95, she still enjoys making tomato soup and other favorite dishes.
-Gerri Sysun, Narragansett, Rhode Island
To stretch our meat supply during the Depression, Mom made all kinds of soups and stews. I loved her recipe for potato soup, especially when the potatoes were new and the parsley was fresh from the garden. Mom served this soup often because is was meatless, but I never tired of it!