I remember my mom making this soup; now I make it as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
I love serving this savory soup to lunch guests. Italian turkey sausage gives the broth just the right spice. I never cooked much when I was growing up, so when I got out on my own, I found that great recipes like this can make anyone a good cook.
-Betty Christensen, Victoria, British Columbia
"I adapted the original recipe for this flavorful soup so I could make it in the slow cooker," writes Lydia Kroese from Minnetonka, Minnesota. "It's ideal for staff luncheons at the school where I work, since we don't have easy access to a stove or oven."
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
Looking for a different way to serve a bounty of zucchini? Try this soup sent in by Germaine Stank of Pound, Wisconsin. A food processor hurries along preparation of the thick-full-flavored blend that's accented by just a hint of nutmeg.
Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with corn bread or flour tortillas for a speedy meal. At 72 cents a serving, it's economical, too. —Karen Hunt, Bellvue, Colorado