I tasted this delicious soup in a restaurant, and when I couldn't persuade the chef to share the recipe. I began to experiment on my own. Finally, I came up with this blend, which is very close to what I'd tasted. The secret ingredient, I think, is sweet potatoes!
—Audrey Nemeth, Mount Vernon, Maine
I like reading cookbooks and finding new twists to traditional recipe. This hearty soup is made with a colorful and tasty mix of vegetables and avocados. Spending time in the kitchen has kept me busy after retiring some years ago.—Bob & Georgia Crabb, Scio, Oregon
In this recipe, the good-tasting grain simmers in a broth brightened with a cornucopia of vegetables. Try it for a savory supper or lunch.—National Barley Foods Council, Mary Sullivan, Spokane, Washington
Free-lance writer Marsha Ransom of South Haven, Michigan can be composing an article while her full-flavored soup is simmering. "I sprinkle servings with Parmesan cheese and serve with garlic bread," she reports.
This fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. —Donna Smith, Fairport, New York
This special recipe from my mother-in-law is one that I enjoy making as part of our fall meals. The soup is so pretty that it dresses up the table. We think it hits the spot on crisp evenings.
-Maryann Klein, Washington Township, New Jersey
When my husband and I planted our first garden, we overdid it with the zucchini plants. By the end of harvest, I was at my wit's end wondering what I could do with the rest of the zucchini. My sister saved the day with this soup, although I added the potato and eggs to make the recipe my own.
This chili is wonderfully flavorful with many different vegetables and meats. It is perfect to make sure your kids get their servings of vegetables. They will think it is so delicious and not know it is good for them.—Ed Horkey, Ahwatukee, Arizona
Grandma's philosophy was, "Add a little color to your food, and folks will eat up a storm!" This delightful golden chowder was one of her favorite recipes, and the broccoli, carrots and zucchini in it add flavor as well as color. Grandma served mugs of steaming chowder to warm us as we sat cross-legged before the crackling fireplace in her kitchen.