“A friend brought me this soup when I was sick,” writes Pat Maruca from Philippi, West Virginia. “It tastes like it simmered for hours, but basic ingredients make it a snap to prepare.” This one’s sure to chase the chillS away!
A friend gave me this quick, healthy recipe, and it's oh-so-tasty. It makes a big batch and is great for leftovers. To enhance the flavor, add a pound or two of sweet Italian sausage. —Mickey Turner, Grants Pass, Oregon
"Once a year, I invite my relatives—about 25 people in all—for soup day to honor my late husband's birthday. I make three soups, including comforting Beef Barley Soup," writes Louise Laplante of Hanmer, Ontario. "It's loaded with chunks of beef and chopped veggies."
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved it...it still is one of my favorites!
This satisfying homemade soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe came from my father-in-law, but I made some adjustments to give it my own spin. —Norma Reynolds, Overland Park, Kansas
Each fall there's a Lima Bean Festival in nearby West Cape May to honor the many growers there and showcase different recipes using their crop. This comforting chowder was a festival recipe contest winner several years ago.
—Kathleen Olsack, North Cape May, New Jersey