"I make this wonderful garden-fresh soup as soon as my homegrown zucchini is plentiful," remarks Betty Claycomb from Alverton, Pennsylvania. "I often double the recipe and freeze some to enjoy later," she adds.
Grandma's philosophy was, "Add a little color to your food, and folks will eat up a storm!" This delightful golden chowder was one of her favorite recipes, and the broccoli, carrots and zucchini in it add flavor as well as color. Grandma served mugs of steaming chowder to warm us as we sat cross-legged before the crackling fireplace in her kitchen.
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.
Everyone in my family likes this soup. Sometimes I use mini farfalle in this soup because my grandchildren say it looks like tiny butterflies. The recipe also works in a slow cooker. —Nancy Murphy, Mount Dora, Florida