Soup’s on

Cover the grill and break out the soup pot, Autumn days are here to stay.

When the weather turns cool, a big bowl of homemade soup is something everybody can warm up to. And with a vast and varied collection of recipes and plenty of crusty bread to sop up the broth, it's easy to create delicious and comforting meals the whole family will love.

Italian Vegetable Soup

1-pound lean ground beef or Italian sausage or a combination

2 tsps. minced garlic

1 green bell pepper, seeded and chopped

2 (14-ounce) cans beef broth

1 (15-ounce) can Italian stewed tomatoes

2 small zucchinis, sliced

1 (15-ounce) can cannellini beans, rinsed and drained

1 (10-ounce) package frozen chopped spinach, thawed

Grated parmesan cheese, for garnish

Directions: In soup pot, brown beef or sausage with the garlic. Stir in bell pepper, broth, tomatoes, beans and zucchini. Cook on medium heat 15 minutes.

Add spinach and continue cooking 10 more minutes. Season as desired. Pass the cheese. Serves 8.

Creamed Cabbage and Ham Soup

2 cups chicken broth

1 medium onion, diced

1 cup diced celery

1 medium head cabbage, shredded

1 carrot, diced

1/4 cup butter, cubed

3 T. flour

1 cup milk

2 cups half-and-half cream

2 cups fully cooked ham, cubed

1 1/2 tsps. salt

1/4 tsp. black pepper

1/2 tsp. dried thyme

Chopped fresh parsley, for garnish

Directions: In Dutch oven, combine broth and vegetables. Cover and simmer till vegetables are tender, about 20 minutes.

In large saucepan, melt butter; stir in flour till smooth. Gradually add milk and cream. Cook and stir till thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley. Serves 8.

Crab Chowder

3 slices bacon, diced

1 large onion, finely chopped

1 T. all-purpose flour

3 medium-size potatoes, cooked, peeled and diced

3 cups milk

Salt and pepper

1 1/2 cups fresh or thawed frozen crabmeat or 2 (7-ounce) cans crabmeat, drained

1/4 cup finely chopped parsley

1 T. dry sherry

Directions: In 4-quart saucepan, cook bacon over medium heat till crisp. Remove from pan, drain on paper towels; reserve drippings in pan.

Add onion to drippings and cook, stirring occasionally, till soft (about 10 minutes.) Stir in flour and potatoes and cook, stirring, for 1 more minute. Remove from heat and gradually stir in milk; return to heat and cook, stirring, till bubbly and slightly thickened.

Season to taste with salt and pepper. Stir in crabmeat, parsley, sherry and bacon. Heat till steaming; serve immediately. Serves 4.