"With sausage, chicken and shrimp plus rice, a medley of vegetables and the
'heat' of cayenne, this warming soup is one my husband and I enjoy for dinner many Sunday evenings," relates Debbie Burchette of Summitville, Indiana. "It's wonderful with crusty bread."
Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies.
Your crew will chase away winter's chill with a spoon when you cook up this hearty soup from Brigitte Schultz of Barstow, California. "It has such a rich flavor...and it's full of nutritious vegetables and chunks of tender steak," she notes.
"My grandpa and his brother (they're twins) love to fish," shares 11-year-old Jasmina Kocurek, Palacios, Texas. "For years, they've made this colorful chowder. It's so good that when I entered it in our 4-H Food Show, I received a top award."
My husband doesn't care for traditional tomato soup, but he loves this rich, fresh-tasting version. It has an unexpected chicken-broth base and appealing chunks of tomatoes. It's an excellent first course and a great light lunch with a salad and garlic bread.
You can prepare soup, make dips and even season meats with this handy mix from June Mullins of Livonia, Missouri. "My grandchildren really enjoy it as a coating on oven-roasted potatoes," she says. "It's an inexpensive substitute for the envelopes you get at the store."
"I make this wonderful garden-fresh soup as soon as my homegrown zucchini is plentiful," remarks Betty Claycomb from Alverton, Pennsylvania. "I often double the recipe and freeze some to enjoy later," she adds.