Hot, hearty soups for cold winter days

A POT OF SOUP SIMMERING ON THE STOVE always smells like home. The rich aromas stir memories of meals and gatherings past as well as the anticipation of those to come. There's something grounding about soup that warms the body and soothes the soul.

What is your favorite soup? The heartiest ones--chowder, stew, chili, dense vegetable, and some "cream" soups--are just right for this time of year. They're convenient, too, because they make easy, flavorful one-pot meals. The addition of bread--whether crackers, toast, biscuits, or a warm loaf fresh from the oven--makes the meal even better.

The basic equipment for making soup is simple: a sharp knife for chopping, measuring cups and spoons, a stirring spoon, a ladle, and a pot with a lid. If you want to make soup in varying quantities, the number of pots goes up. Ones that hold from two quarts to eight quarts should accommodate most recipes.

Making a large pot of soup, when you have the time, often saves time later. Most soups freeze and reheat well.

Ingredients for soups can be just about anything you like and have on hand--dried, canned, fresh or frozen beans and peas, split peas and lentils, pasta, grains such as corn or rice, and vegetables. Carrots, celery, and onions are especially good. Tomatoes, potatoes, bell peppers, squash, and greens of various kinds work well, too. Chop them into small, medium, or large pieces, as you choose--whatever suits your purpose and your preference. In addition to vegetables, try different herbs and spices. Vegetable broth (cubes, powder, or liquid), vegetable juices, and/or vegan milks also offer possibilities. Save vegetable cooking water from other meals and add it to soups, too, if you like.

If you've never had soup with certain combinations of ingredients and the thought of them appeals to you--lentil soup with Indian seasonings, perhaps, or spicy soup with peanut butter (both of which are excellent, by the way)--now is your chance.

Soup is perhaps the most forgiving of dishes to make because, more often than not, it allows for corrections. If it's too salty or spicy, add more liquid and/or a starch, such as rice or potato. If it's too bland, reach for whatever seasonings you like that will perk it up--black pepper, dried basil or oregano, mustard (powdered or prepared), or ground cumin, for instance. A few dashes of hot sauce liven up a soup, too. (And if you make it too spicy, a Tablespoon or two of rice vinegar can often smooth it out.)

When I'm developing recipes, I look through the refrigerator and freezer, check out the kitchen cabinets, and sort through bottles and bags of seasonings to see what appeals. Most of the time, the experiments work out nicely--and sometimes they are (in my opinion) almost like miracles prepared in a pot! Of course, sometimes they are decidedly not either of these things. But, unless you're having company and need to play it safe (and sometimes even then), dare to experiment. Most of the time, what you come up with will be just fine, and you'll have a lot of fun doing it. Think of your kitchen as your personal playroom--mine is--and enjoy the adventure!

Many of the following recipes contain garlic (both fresh and powdered) but, if you don't care for garlic (or any other seasonings listed here), leave it out. Adjust the seasonings to your and your family's preferences. Soup is a free-form art. Use what you like--or think you might like--and suit yourself.

Garnishing soup (if you choose) offers an extra opportunity to be creative. These can include fresh basil, oregano, or dill leaves; chopped fresh parsley; a light sprinkling of paprika or cayenne; or a few croutons (either store-bought or homemade.)

Bon appetit!