Chock-full of veggies, this soup soothes both the body and the spirit. The kale is packed with nutrients, including omega-3s, and the beans add a natural creaminess. —Beth Sollars, Delray Beach, Florida
This soup tastes especially good in cold weather—which we have a lot of here on the shore of Lake Michigan! I love cooking (I like to try a new recipe every week, and my family loves soup, so I'm always looking for one more.
Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer’s bounty. Seasonings can be adjusted to your tastes.—Mary Marlowe Leverette, Columbia, South Carolina
Meet the Cook: I started making my chili back when we lived near a huge farmers' market that sold all sorts of vegetables. Be as creative as you like with ingredients.
My husband loves chili, and this is a nice change from the traditional type. I've always enjoyed cooking - I grew up in a family with five girls. These days, I can count on our own youngsters (they're 4 and 2) to help me out!
-Judy Sloter, Charles City, Iowa
Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well!
-Debbie Cosford, Bayfield, Ontario
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
Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies.