Soup

Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to. My husband and I have discovered that dining out with a 16-month-old is messy at best, so we tend to eat in. Even then, cooking is a challenge, since my daughter is always underfoot. My husband and I like simple comfort foods, so I don't have to spend too much time preparing elaborate meals. I just keep plenty of garlic and herbs on hand to spice up whatever I'm making. My must-have pantry staple is flavored petite diced tomatoes. They're great in chili and my black bean soup."

Active time: 30 min Start to finish: 1 hr

Can be prepared in 45 minutes or less.

Miniature pasta gives a unique twist to the classic Italian vegetable soup.

In place of the pasta commonly found in Italian bean soups we've used wheat berries — minimally processed whole grains — for the following recipe.

A drizzle of chipotle-accented cream boosts the flavors in this refreshing summer soup.

This soup is particularly delicious when made with sweet white corn. Serve it as an appetizer or with an avocado and orange salad for a luncheon or a light dinner.

Here's the real thing — far more vividly colored, textured and flavored than the stuff that comes out of a can, and far more comforting. A drizzle of lemon-rosemary cream gives this classic American soup an Italian touch.

This soup is also wonderful hot.

Offer crackers and some coleslaw along with the chowder. Lemon meringue pie is a perfect way to end the meal.

Round out the menu with sliced radicchio, fennel and roasted bell pepper salad; crisp flatbread; and apricot sorbet with cookies.

This recipe is from Willinger's cookbook Red, White & Greens. She was inspired by chef Fabio Picchi of the Florentine restaurant Cibréo, where creamy-yet-creamless soup is his signature first course. Picchi likes to use meat stock as the base for the soup, but Willinger thinks the flavor is nearly as rich using only water. Active time: 30 min Start to finish: 1 hr

This homey soup was inspired by a recipe from Maria, the nanny for Patrick's family. She served warm corn tortillas alongside.