My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. —Kristen Heigl, Staten Island, New York
Meet the Cook: A favorite at soup night at our church, this recipe's one my husband concocted after he retired. (We have four children plus two grandchildren and another on the way.) I frequently find it on the table when I get home from work.
-Rosalie Biar, Thorndale, Texas
My family often requests this satisfying soup. I've served it to guests for lunch and as a cold-weather Sunday supper. It's really good with a tossed green salad and a crusty loaf of bread.
-Stella Garrett, Orlando, Florida
Since peaches and tomatoes are in season together, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge—but they rarely last long enough to get there.—Julie Hession, Las Vegas, Nevada
"With all of its ingredients," grins Lynn Conlon of Provo, Utah, "this probably should be called 'Surprise Soup' instead! Hearty, unique and fun to serve, it works especially well for large groups. I've prepared if for as many as 38 people by making a few adjustments to the recipe. Even children like it."—Lynn Conlon, Provo, Utah
We always seem to have venison in the freezer, so I came up with the recipe for this delicious soup as a different way to use some of that meat. It makes a great lunch or light supper served with garlic bread and a salad.
-Susette Reif, Liberty, Pennsylvania