This is definitely the time of year for making soup. When meditatively chopping vegetables, herbs and a bit of meat to add to a pot of homemade stock, one can feel blessed with abundance and that all is right with the world.

One or more pots of soups can be concocted every week, even by folks with hectic schedules. A crock pot full of soup can offer a warm welcome after working through a cold winter’s day, and it’s great to know there’s always a container of “fast food” on hand, ready to heat up at a moment’s notice.

Stored in single servings in Mason jars in the refrigerator or frozen in containers in the freezer, a serving of soup can be grabbed on your way out the door in the morning. Paired with a piece of fruit, bread and cheese, you have your lunch for the day. Having a “soup habit’ can help you maintain your weight, your health and save you money, not to mention all kinds of aggravation because you don’t even have to think about what to pack or buy when you can’t be home for a meal.

A cookbook such as “The Big Book of Soups & Stews,” which can be found on Amazon.com, can be used for inspiration to seek out your own soup-making mojo. This volume by Maryana Volstedt contains 262 recipes for “serious comfort food” and is one of the best things you can purchase for less than 15 bucks. It makes a great holiday gift. Just don’t forget to buy one for yourself!

When your kitchen is stocked with onions, celery, carrots and herbs, you have everything you need for a basic vegetable stock. Check out the vegetable bin then just start chopping and see where your imagination takes you. Sipping steaming cupfuls of vegetable stock throughout the day goes a long way to fortify your immune system and soothe any random frayed nerves. It’s also a fabulous weight-loss snack. Try it in place of your morning coffee or night-time tea.

As your soup-of-the-week simmers on the back of the stove, the delicious aroma conveys that you’re providing something good for yourself and for those you love.

Taking the time to make homemade stock is highly recommended as it imparts a much richer, savory flavor to your soups, but with things being the way they are, and with time passing much too quickly, it’s really OK to use purchased vegetable, chicken or beef stock.

Don’t be shy about experimenting. All you need is a large, heavy stock pot, Dutch oven or crock pot, a crunchy topping and your appetite.

When making soup, start off with:

A bit of fat warmed in the bottom of your pot. You can use olive or vegetable oil, butter or a bit of bacon.

Chop and saute three to four celery ribs, a large yellow onion and three to four carrots

Chop and saute optional ingredients such as peppers, parsnips, mushrooms and garlic.

Add herbs and spices. These can be fresh or dried. Aromatic thyme and bay leaf is particularly nice as they impart a lovely soothing quality.

If you’re adding meat or beans, now is the time. Brown ground turkey or ground beef, sausages or kielbasa. This is also a great way to use up leftover holiday roast beef, turkey, chicken or ham. Prosciutto or bacon is also delightful! Lentils or soaked dried beans or canned varieties should be simmered for a few minutes to soak up the flavor of the onion, garlic and herbs.

Add the stock (four to six cups), as well as canned tomatoes if desired, and additional water if needed.

Add salt and pepper to taste.

Let all the goodness simmer on the back burner for a couple hours. (Follow manufacturer’s directions if using a crock pot.)

If desired, add potatoes, cabbage, summer squash, corn, peas and/or green beans toward the end of cooking time, along with:

Noodles, rice, barley (added during the last 15-30 minutes).

If a thicker broth is desired, potato starch, arrowroot or corn starch stirred together with a little water or stock can be added.

For a chowder or milk-based soup, the milk or cream is added last and never allowed to boil. Just heat through gently.

Remember, presentation is important! A spoonful of pesto or sour cream, a bit of grated cheese or some crunchy croutons sprinkled on top can add extra yumminess!

Vegetable stock

If you use organic vegetables you don’t even have to peel them. In a stock pot large enough to hold the vegetables and eight cups of water, warm 1 tablespoon of olive oil.

Chop and add:

2 onions

2 carrots

2 parsnips — for a taste of springtime

1 small beet — for a rosy color

1 small potato — for a dose of potassium

3 celery ribs

3 garlic cloves

Cover and cook over medium heat until softened and browned a bit.

Add:

8 cups water

2 teaspoons tamari or 2 tablespoons tomato paste

1 tablespoon parsley

1 bay leaf

1 teaspoon thyme

1 teaspoon salt

1/2 teaspoon pepper

Bring to a boil then simmer for at least 2 hours. Strain and discard. Makes 6 cups.

Country minestrone

In a large pot over medium heat, warm 1 tablespoon olive oil, then add:

3 ounces chopped prosciutto or leftover ham

1 cup chopped onion

2 chopped carrots

2 ribs chopped celery

3 cloves chopped garlic

Saute until tender, about 5 minutes, then add:

1/4 cup chopped fresh parsley or 2 tablespoons dried parsley

2 cups shredded cabbage

1/4 teaspoon pepper

2 teaspoons dried basil

2 teaspoons oregano

Salt to taste

Cook for 1 minute.

Add:

4 cups vegetable stock, so much tastier if it’s homemade!

1 tablespoon tomato paste

2 tablespoons Parmesan cheese, freshly grated

1 cup canned navy or cannellini beans (or put 1/3 cup dried navy, cannellini or other white bean in enough cold water to cover them by 2 inches and soak overnight). Or you can substitute orzo, broken spaghetti or any type of small pasta, but add it only for the last 15 minutes of cooking time.

Bring to a boil, then simmer, covered, for 2 hours.

Remove lid; add 2 cups julienned spinach or kale, if desired.

Simmer uncovered until greens are tender. Ladle up and serve with more grated Parmesan cheese and bread crumbs (below).

Soup crumbs

Tear a half-loaf of stale rustic bread slices into chunks, then leave them out on the counter to get good and hard. If you’re in a hurry, you can put the bread in a 300-degree oven for about 30 minutes. Place bread in food processor and process until you have coarse crumbs. In a skillet over medium-high heat, melt 2 to 4 tablespoons olive oil. Add 2 large cloves minced garlic and sea salt to taste, or try an olive oil infused with herbs. Add crumbs and toss to coat, stirring constantly until crispy. It will be tempting to eat them right away, but save them for the soup!