Loaded with veggies, meatballs and spices, this meal-in-one soup from Penny Fagan of Mobile, Alabama is hearty enough to warm up any cold winter day. It’s a recipe you’ll make again and again! —Penny Fagan, Mobile, Alabama
It's a snap to put together this hearty soup before I leave for work. I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready. —Charla Tinney, Tyrone, Oklahoma
You just have to try this hearty soup for its unique blend of flavors and beautiful appearance, With all the rich foods served during the holiday, it's nice to serve this soup loaded with fiber and vitamins.
—Christina Till, South Haven, Michigan
This slow-cooker soup is my secret weapon on busy days. It’s delicious served with oyster crackers tossed in a bit of melted butter and herbs, and then lightly toasted in the oven. —Whitney Jensen, Spring Lake, Michigan
Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn’t taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
Here’s a healthy soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it filling, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin
Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.—Belinda Moran, Woodbury, Tennessee
I enjoy this recipe for the simple fact that it’s meatless, easy on the pocket and simply delicious! You can substitute any vegetable you like—it’s all a matter of preference. Serve bread or a salad on the side. —Geraldine Hennessey, Glendale, New York
I took this soup to a potluck at work, where it was well received...and was the only dish prepared by a guy! The great combination of textures and flavors had everyone asking for the recipe.—Richard Grant, Hudson, New Hampshire