A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of filling beans and potatoes, the recipe even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas
This satisfying medley is full of tomato flavor and also provides a good dose of fiber. To keep it light, top with reduced-fat cheese, cilantro and green onions. Kim Seeger of Brooklyn Park, Minnesota shares the recipe.
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
The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. “I enjoy this soup with a green salad, sourdough bread and a glass of white wine,” writes Celeste Buckley from Redding, California.
Our church women’s group assembles this soup mix to give to visitors and to sell at our annual bazaar. Each container is labeled with the directions to make it and additional ingredients needed.Pearl Brock, Coudersport, PA
The golden color, smooth and creamy texture and wonderful taste of this soup is a welcome addition on a chilly fall day. It has a slightly tangy flavor from the cream cheese, and the cinnamon really comes through.Jackie Campbell, Stanhope, New Jersey