I heard the guy on the radio announce that January is National Soup Month. This year certainly began with a bang. The temperatures dipped below zero, the perfect time to enjoy soup.

Actually during the winter months I plan on making different kinds of soup each week. It makes a hearty meal and has all of the essential ingredients for a meal.

My after-Christmas soup is yellow pea soup. The first time I had it was at Dick’s great aunt’s home. When we stopped for a visit she warmed up some of the yellow stuff for our lunch. It was delicious. Now if you are a true Swede you use the whole yellow peas, but I find it simpler to purchase the yellow split peas. I do not see much difference in the flavor (I am not really Swedish, but married one), but the cooking time is less if you use the split peas.

The reason I call this my after-Christmas soup is because I save the bone from the Christmas ham to make the soup. I have even carried the bone home from one of the children’s home just so I could make it.

My daughter is very partial to this soup. My son can take it or leave it. His son, however, loves all kinds of soup. He is always happy if I send him some soup.

Last week I made my split pea soup. I shared some with my daughter and her husband. I made a big batch so I have some left. It makes a hearty meal because I cook carrots and celery in it as well as to add some of the ham. As the children have gotten older I actually cut up the vegetables and leave them in the soup.

Yellow Split Pea Soup

1 bag yellow split peas

2 ribs of celery

1 ham bone

1 small whole onion

2 quarts water

freshly ground pepper

2 carrots

Rinse peas then put them into a 5-quart Dutch oven. Add ham bone and water. Add chunks of onion, carrots and celery. Bring to a boil. Reduce heat and simmer for two hours. Remove ham bone and vegetable chunks. Cut pieces of ham off the bone after it has cooled. Add ham to the peas and serve. Pass the pepper grinder. Please note there is no additional salt since the ham bone is usually salty enough. I serve with homemade bread or crackers.

I usually make this soup again after Easter since I have another ham bone.

I found out that the Campbell Soup Co. declared January as National Soup Month in 1991. There was an article about it in the Chicago Tribune. The company executives tell us that Americans buy an average of 100 cans of condensed soup every second of every day in January – 57 million gallons! That is one lucrative business that they have going.

I am not among those who purchase a lot of condensed soup. I prefer to make my own if possible. If I make my own I have full control over all of the ingredients. I add salt if I need to, but not in excess. I use pepper, onion powder, and garlic powder to enhance my flavors. I even make the creamy versions that can be added to casseroles.

Our library has a soup contest every year. They invite people to submit homemade soup and a recipe. Judges from the community are selected to judge the soups. Once the winner is determined they set a date for a soup tasting. People can drop in to have some of the soup. It has been a good fundraiser for them and it is a lot of fun. The winner receives a gift certificate from a local store.

Another recipe I sometimes make when I have a ham is Corn Chowder. We had this served to us at Williamsburg during a Christmas trip there. I worked to be able to replicate that soup.

Corn Chowder

2 1/2 c. milk

1 c. frozen hash browns

1 14 oz. can of creamed corn

1 c. cooked ham

1 small can condensed

1 small onion chopped

mushroom soup

2 T. butter

1 § c. frozen corn

2 tsp. dried parsley

Combine all ingredients in slow cooker. Cook on low for 4 hours. Taste then add salt and pepper to taste. Makes two quarts.

When I talk about food people always want the recipes. Hope you enjoy these as you fight through this cold winter weather.

Ann Swanson writes from her home in Russell, PA. Contact at hickoryheights1@verizon.net.