Stay warm in winter with a bowl of soup

With the winter winds blowing and summer a long way away, there’s nothing that warms the spirit and body more at this time of year than soup.

Home-cooked soup is easy to make, healthy and sticks to the ribs during the long winter season. Combined with a loaf of crusty bread and a salad, it’s a well-balanced and satisfying meal.

Here are three recipes that are sure to please.

Amish Chicken Corn Soup

12 cups water

2 pounds boneless, skinless

chicken breasts, cubed

1 cup chopped onion

1 cup chopped celery

1 cup shredded carrots

3 chicken bouillon cubes

2 cans (14-3/4 ounces each)

cream-style corn

2 cups uncooked egg noodles

1/4 cup butter

1 teaspoon salt

1/4 teaspoon pepper

In a Dutch oven, combine the water, chicken, onion, celery, carrots and bouillon. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes until chicken is cooked and vegetables are tender. Stir in the corn, noodles and butter and cook 10 minutes more until noodles are tender. Season with salt and pepper. Makes 16 servings.

Bean and Sausage Soup

16-ounce package of navy beans

2 large onions, chopped

2 large carrots, coarsely chopped

2 cloves garlic, minced

1/2 cup parsley

1 teaspoon thyme

1 bay leaf

1 46-ounce can chicken broth

2 tablespoons olive oil

1 red pepper, diced

2 green peppers, diced

1 pound cooked sausage

such as Italian or kielbasa

Put beans in bowl, add water to cover and soak overnight. Drain. In pot, add beans, parsley, thyme, bay leaf, broth, carrots, onions and garlic. Bring to boil; cover and simmer for two hours or until beans are very tender. Remove bay leaf and reserve liquid. Puree vegetables. Add a little cooking liquid if too dry. Heat oil in same pot. Cook peppers until crisp tender. Remove. Saute sausage slices until brown. Add puree and enough drained cooking liquid for proper consistency. Add peppers. Makes six servings.

Italian Wedding Soup

1 egg

3/4 cup grated

Parmesan cheese

1/2 cup bread crumbs

1 small onion, chopped

3/4 teaspoon salt, divided

1-1/4 teaspoon pepper, divided

1-1/4 teaspoon garlic powder, divided

2 pounds ground beef

2 quarts chicken broth

1/3 cup chopped fresh spinach

1 teaspoon onion powder

1 teaspoon dried parsley flakes

1-1/4 cups small to

medium pasta shells, cooked

In large bowl combine egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Add to beef and mix well. Shape into one-inch balls. In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder. Bring to a boil. Reduce heat and simmer uncovered for five minutes. Stir in pasta. Heat until pasta is warm. Makes 12 servings.