This is our favorite vegetable soup recipe. I got it from a friend and made some changes to make it lighter. It is quick, colorful and satisfying—and you would never know it's low-fat! —Denise Mayer, Modesto, California
My father was Swiss, so cheese has been a basic food in our family as long as I can remember. With its big cheese taste, you'll want to prepare this soup often. A steaming bowl plus a salad and a slice of bread makes a wonderful light meal. —Carol Smith, New Berlin, Wisconsin
Here’s a simple soup with plenty of taste and just a little heat. Loaded with Sweet potatoes, black beans and sausage, it tastes even better the next day—if you have any left.—Gilda Lester, Millsboro, Delaware
A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
To stretch our meat supply during the Depression, Mom made all kinds of soups and stews. I loved her recipe for potato soup, especially when the potatoes were new and the parsley was fresh from the garden. Mom served this soup often because is was meatless, but I never tired of it!