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2. Add the black-eyed peas, tomatoes, tomatoes with green chiles, and chili powder. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes, or until the onion is tender. Ladle into soup bowls.

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TIPS FROM OUR TEST KITCHEN: Freeze leftovers in zip-top plastic freezer sandwich bags for individual servings. This is an easy, rib-sticking, comfort soup that’s great served with corn bread.

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Cheeseburger Soup

Beverly Kivett, Madras, Oregon

Serves 16

“Our family likes to have Cheeseburger Soup the night before Thanksgiving, when a bowl of hot soup and some yummy bread is just right. It can be made ahead of time and then put in a slow cooker for easy serving.”

1½ pounds ground beef

1 tablespoon vegetable oil

1 large onion, chopped

2 medium carrots, shredded

2 medium celery stalks, diced

1 teaspoon dried basil

1 teaspoon dried parsley

5 cups chicken broth

4 medium potatoes, peeled and diced

3 cups milk

1½ teaspoons salt, or to taste

½ teaspoon black pepper

4 to 6 cups shredded Colby Jack cheese

1 cup sour cream

1. Heat a stockpot over medium-high heat. Add the ground beef and cook until browned, stirring frequently. Remove the beef and set aside. Drain the pot.

2. Heat the oil in the stockpot. Add the onion, carrots, celery, basil, and parsley. Cook for 4 minutes, stirring frequently. Increase the heat to high. Add the broth and potatoes, and return the ground beef to the pot. Reduce the heat, cover, and simmer for 10 to 15 minutes, until the potatoes are tender.

3. Add the milk, salt, and pepper and cook for 2 to 3 minutes longer to heat thoroughly. Remove from the heat, add the cheese, and stir until melted. Blend in the sour cream.

Incredible Chicken Tortilla Soup

Sheryl Crumpton, Lindale, Texas

Serves 12

“This soup is absolutely wonderful! It is a very pretty dish that tastes as good as it looks. It is always a big hit when I bring it to brunch get-togethers, church potlucks, or family events. Be sure to bring the recipe, because you’ll be asked for it!”

2 tablespoons olive oil

1 large onion, chopped

2 medium carrots, finely chopped

2 tablespoons minced garlic

3 cups chicken broth

One 14-ounce can diced tomatoes, undrained

1 cup mild picante sauce

One 15-ounce can Ranch-Style Beans, undrained

One 15-ounce can black beans, rinsed and drained

1 cup frozen whole kernel corn

1 teaspoon ground cumin

½ teaspoon black pepper

½ teaspoon dried oregano

½ teaspoon chili powder

1/8 teaspoon paprika

2 cups chopped cooked chicken

¼ cup chopped cilantro

Tortilla chips

Sliced avocados

Shredded Cheddar

1. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and garlic. Cook until the onion is tender, about 6 minutes.

2. Increase the heat to high and add the broth, tomatoes, picante sauce, beans, corn, and spices. Bring to a boil, reduce the heat, cover, and simmer for 30 minutes. Add the chicken and cilantro. Cook until thoroughly heated.

3. Ladle into soup bowls and top with tortilla chips, sliced avocados, and shredded Cheddar.

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TIPS FROM OUR TEST KITCHEN: If not serving immediately, add the cilantro at serving time for peak flavor. Substitute canned pinto beans for the ranch-style beans, if desired.

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Healthy Vegetable Chili

Sue Brintle, Mount Airy, North Carolina

Serves 14

“One really cold day I wanted chili but didn’t have any ground beef or turkey. I used what I had on hand and came up with this recipe. My husband and daughter loved it, so I wrote it down. When it is cold, we like something that warms us from the inside out.”

2 tablespoons canola or olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 medium celery stalk, sliced

1 medium carrot, chopped

2 cups whole kernel corn

Three 15-ounce cans black beans, rinsed and drained

One 15-ounce can kidney beans, rinsed and drained

Two 14-ounce cans diced tomatoes, undrained

One 10-ounce can diced tomatoes with green chiles, undrained