Even the pickiest pea soup lover will request this time and again. Thick and well-seasoned, it packs a nutritional punch, plus plenty of fiber and protein. It's wonderful with a slice of crusty French bread. —Michele Doucette, Stephenville, Newfoundland
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. —Mary Adams, Fairport, New York
This recipe puts a different spin on traditional chicken noodle soup. I like to use cheese tortellini instead of plain noodles for a pleasant and filling change of pace. This easy creation has become a family favorite that I can count on often. —Jean Atherly, Red Lodge, Montana
This recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. —Michelle Larson, Greentown, Indiana
Hinckley, Minnesota’s Bonnie Erickson shares a comforting, cool-weather soup that’s chock-full of homey, harvest goodness. “I’m always being asked to make this recipe for friends,“ she adds, “and there‘s never any left over!“
I only made this soup occasionally because the original recipe was quite high in fat. I doctored it up a bit, using healthier ingredients, and now we eat this rich flavorful chowder more often.
—Ellie Rausch of Goodsoil, Saskatchewan