A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of filling beans and potatoes, the recipe even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas
Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.
This wonderful-for-winter soup comes from Tracy Lohr of Urbandale, Iowa. Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.
You won't recognize the leftover mashed potatoes in this excellent tasting soup from Dorothy Bateman of Carver, Massachusetts. "Topped with chives, it's especially good on chilly fall evenings, she notes.
Here's a surefire chill chaser for Linda Parkhurst of Brooklyn, Michigan. “Even those who don’t like tomato soup love this winter treat,” she writes. “It’s awesome with the seasoned homemade oyster crackers.” Linda asked "Light & Tasty" magazine to lighten up the recipe for her. Find the delicious revamp in the Dec/Jan 2006 issue.
I created the recipe through trial and error. I make it with vegetable broth, but feel free to use chicken broth if you prefer. It is a quick fix with frozen pasta and canned beans, it's sure to heat up the chilliest of winter nights.—Linda Kees, Boise, Idaho
My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. —Carol Smith, New Berlin, Wisconsin
This robust chili from the USA Rice Federation teams rice and kidney and pinto beans with a variety of colorful vegetables for a hearty meatless meal that's great tasting and good for you.—USA Rice Council, Houston, Texas
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