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From Cornwall, New York, Edie Irwin shares, “I surprised my mother with a visit to Georgia several years ago, and when I walked in, she was preparing this soup. It was so wonderful that I asked for the recipe. I've been fixing it ever since.” TIP: “Add some crusty bread for a complete meal,” recommends Edie.
After doing yard work on a windy day, we love to come in for a light but hearty soup like this one. It's brimming with cabbage, veggies and white beans. Pass the crusty bread. —Jennifer Stowell, Smithville, MO
Years ago, I found the idea for tortellini with peas and carrots in a magazine and added my own touches to it. Even my meat-lover husband and son enjoy this. If I'm really pressed for time, I'll skip the basil leaves. —Kari George, Ellicott City, Maryland
I make a soup every football Sunday. I came up with this recipe because I wanted to use lots of vegetables and keep it healthy, but wanted it to be interesting and original, too. My wife suggested adding the andouille.—Steven Thurner, Janesville, Wisconsin