This morning I stood in my open door way and watched the beautiful snowflakes as they fell from the sky. There is something magical about falling snow that never ceases to hold me spellbound.

The flakes began layering themselves on the ground, covering the neighborhood yards, and I knew it was going to be a Soup Day. Falling snow, hot bowls of soup, crusty artesian bread; life can be quite simple.

Checking my files, I came across these 3 recipes courtesy of Redbook Magazine. Tonight I'm making the Black Bean Soup. If it is snowing tomorrow, who knows which recipe will fill my soup bowl?

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Chili Mac and Cheddar Soup

Makes 8 cups
Redbook Magazine

1 tablespoon(s) olive oil
1 large onion, diced
3/4 pound(s) lean ground beef
1 tablespoon(s) hot Mexican chili powder
1 1/2 teaspoon(s) ground cumin
2 1/2 cup(s) milk
1 can(s) (14 1/2-ounce) reduced-sodium chicken broth
1 can(s) (10 3/4-ounce) condensed cheddar-cheese soup
1 1/2 cup(s) uncooked elbow pasta
1 1/2 cup(s) shredded sharp cheddar cheese
Diced tomato, for garnish
Tortilla chips, for garnish
Minced jalapeno chile, for garnish

1. Heat oil in a 5-quart soup pot over medium-high heat; add onion and saute 4 minutes, until translucent. Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink. Stir in chili powder and cumin; cook, stirring, for 2 minutes.

2. Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes. Stir in pasta; continue to cook, covered, 5 minutes. Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.

3. Ladle soup into bowls and garnish with diced tomato, tortilla chips, and minced chile.

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Black Bean Soup

Makes 10 Cups

2 tablespoon(s) olive oil
1 large onion, diced
1 green bell pepper, seeded and divided
2 large plum tomatoes, seeded and chopped
4 clove(s) garlic, crushed
1 1/2 teaspoon(s) dried oregano
1 1/2 teaspoon(s) ground cumin
1 dried bay leaf
3 can(s) (19-ounce) black beans, rinsed and drained
5 cup(s) reduced-sodium chicken stock or broth
1 cup(s) frozen whole-kernel corn
1 cup(s) diced smoked ham
1/4 cup(s) chopped cilantro
1 teaspoon(s) hot-red-pepper sauce, or to taste
Sour cream, for garnish
Cilantro sprigs, for garnish
Lime wedges, for garnish

1. Heat oil in a 5-quart soup pot over medium-high heat; add onion, bell pepper, and tomatoes. Saute 10 minutes or until onions and peppers have softened. Stir in garlic, oregano, cumin, and bay leaf, then stir in beans and cook 2 minutes, stirring constantly. Add stock and bring to a boil; reduce heat to medium-low, cover, and simmer 20 minutes.

2. Using a stick blender, puree soup until about half of the black beans are pureed (or, if using a regular blender, puree half of the soup). Stir in corn, ham, cilantro, and hot-pepper sauce. Cook over medium heat 3 to 4 minutes longer, until corn and ham are heated through.

3. Ladle into bowls. Garnish with a dollop of sour cream, cilantro sprigs, and a squeeze of lime, if desired.

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Red Lentil and Chorizo Soup

Makes 8 Cups
Redbook Magazine

5 cup(s) low-sodium chicken broth
2 cup(s) water
1 pound(s) dried red lentils
1 onion, chopped
3 clove(s) garlic, chopped
2 teaspoon(s) ground cumin
1/2 teaspoon(s) cayenne pepper
2 tablespoon(s) extra-virgin olive oil
1 pound(s) fresh chorizo or hot Italian sausage links
4 cup(s) baby spinach

1. In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.

2. Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.

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