Brimming with a harvest of garden bounty, this quick-to-fix soup from Heather Ryan of Brown Dee, Wisconsin is fresh-tasting and nutritious. The tomato-based broth is chock-full of everything from carrots and zucchini to garbanzo beans and elbow macaroni.
“My husband is not a soup-for-dinner kind of guy, but he loves this chunky, stick-to-your-ribs soup,” laughs Nancy Tafoya in Fort Collins, Colorado. “I always serve it with a warm loaf of homemade bread.”
This hearty broth is sure to warm you up on a cool day. Filled with Italian seasoning, good-for-you vegetables, ground beef and macaroni, the recipe was sent in by Maudie Breen of Salt Lake City, Utah.
Natalie Cataldo relies on store-bought pesto to provide mild flavor to this chunky tortellini and vegetable soup. "It's a hit in my house," says the Des Moines, Iowa cook. "If you don't like zucchini, use another vegetable," she suggests.
Chock-full of veggies, this chunky soup is nearly a meal in itself, says Regina Cook of Crowley, Texas. “I got the recipe from my parents, who made it for years. Now my friends ask to come over whenever I make it,” she adds.
I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.
Hannah Barringer of Loudon, Tennessee suggests serving this delicious and satisfying recipe with corn chips, cheese, sour cream, and a small salad. “To save time, purchase vegetables that have already been diced,” she adds.
This chunky soup from Katherine Preiss of Penfield, Pennsylvania is full of flavor...and zip! “If you don’t want as much heat, you can eliminate the jalapeno pepper,” she notes. “To make it vegetarian, I omit the turkey and add a small can of garbanzo beans in the last few minutes of cooking.”