My mom dehydrates the last pick of tomatoes from her garden each fall—perfect for quick soups like this one. If I don't have time to prepare dry beans, canned beans work just as good. —Lori Terry, Chicago
"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.
This recipe makes the freshest-tasting soup that I've ever eaten. Most people don't expect a tomato soup to be chunky, but everyone who has tried this soup finds it a pleasant change from the smooth, creamy variety. It's an ideal way to use ripe tomatoes and other fresh garden produce!
“This is one dish I make often to serve to guests with dinner. It's a great comfort soup on a cold day.” Broccoli lovers will appreciate the subtle seasonings that enhance the vegetable's flavor. Lorraine Ellingson - Strathmore, Alberta
"My wife and I follow a low-carb diet," writes Robert Hermann from Stockton, California. "This hearty soup lets us enjoy cubed turkey and eight different vegetables at the same time. Try it with red cabbage if you prefer."