Whenever I think about soup, I can't help but think of the story my Dad once told me about stone soup.

According to Dad, a stranger had come into a village, carrying nothing more than an empty pot. When he asked if anyone was willing to share their food, the people in the village all said no, so the traveler filled his pot with water placed it over an open fire in the village square and then dropped a large stone in it. A villager became curious and asked what he was doing.

The traveler answered, "Making stone soup, which tastes wonderful, though a few more ingredients are sure to improve its flavor."

The villager left briefly then returned with some food stuffs which he quickly tossed in the pot.

Slowly, more villagers happened by, each being told the same story and each returning with various ingredients. Soon, a delicious and nourishing pot of soup was simmering and because of their cooperation, a delicious meal was had by all.

Soup is a great dish to share, especially since you can whip up gallons of it almost effortlessly. Plus, there just isn't anything better than a bowl of soup waiting to warm you and when someone else makes it for you, it makes it even more special, doesn't it? There is something about a warm liquid that makes you feel better no matter what.

Maybe it's because of Mom, causing soup to conjure up wonderful, easy-going days from our youth. Or, maybe it's because of its unique fluid-flavor combination.

There really is something to be said about a hot liquid steaming its way up into the air, lifting its aroma of earthy ingredients into near edible auras throughout the room.

Mm, mm, mmm!

Soup does make us feel warm and comfortable, and what's really great is that we don't have to be sick or cold to have soup make us feel better. In my book, soup is good anytime -- anywhere!

Spectacular split pea soup

2 (16 ounce) bags split peas, rinsed

2 medium carrots, diced

1 large sweet onion, minced

2 medium potatoes, chunked

1 meaty ham bone or 2 smoked pork shanks

2 cups of ham, cut into bite-size chunks

2 bay leaves, whole

1 teaspoon salt

1 teaspoon coarsely ground pepper

* Place ham bone in all large stew pot.

* Cover with 1 gallon of water.

* Bring to a boil, simmer for 1 hour.

* Skim scum formed on top of waters surface and discard.

* Add remaining ingredients and simmer for 2 hours.

* Fish out bay leaves before serving.

Makes 12 servings.

Nutritional facts per serving: Calories 294; Fat 2g; Carbohydrates 41g; Fiber 20g; Protein 19g.

Creamy cheesy broccoli soup

1/2 cup chopped onions

1/2 cup chopped celery

2 tablespoons butter

2 cups chopped broccoli

4 cups water

4 chicken bouillon cubes

8 ounces cream cheese, cubed

16 ounces real sharp cheddar, cubed

2 tablespoons sour cream

1 can cream of chicken soup

* Sauté onions and celery in 2 tablespoons butter.

* Add broccoli and cook a minute or two until color change.

* Add water and bouillon cubes.

* Cover and cook until broccoli is tender, around 20 minutes.

* Add cream cheese, cheddar and sour cream.

* With a wire whisk, blend in the cream of chicken soup, whisking until it begins to boil.

* Remove from heat and serve.

Makes 8 servings.

Nutritional facts per serving: Calories 413; Fat 22g; Carbohydrates 19g; Fiber 0.8g; Protein 16g.

Perfect German potato soup

4 cups water

20 ounces chicken broth

4 tablespoons chicken soup base

1/2 teaspoon white pepper

2 large carrots, diced

4 medium potatoes, peeled and cubed into 1/2" inch

1 large onion, diced

2 celery ribs, diced

1 medium sweet red pepper, seeded and finely diced

1 cup Miracle Whip, warmed

1/2 pound American cheese

1/2 pound grated sharp cheddar cheese

1/4 pound grated Swiss cheese

1 Potato, cooked and riced

* In a large, heavy bottomed stockpot, combine water, broth, soup base and white pepper.

* Bring to boil then add carrots, potato cubes and onions.

* Return to a boil then reduce heat to a simmer for 15 minutes or until vegetables are tender.

* Add celery, sweet red pepper and simmer for 5 more minutes.

* Gradually introduce mayonnaise to soup, whisking in small amounts until incorporated and smooth.

* Reduce to medium; add American, cheddar and Swiss cheese.

* Simmer for 5 minutes or until cheese melts and soup is creamy while stirring constantly with a whisk.

* Add mashed potato and stir well. Let soup sit for 15 minutes before serving.

* Refrigerate any unused portion.

Makes 12 servings.

Nutritional facts per serving: Calories 340; Fat 21g; Sodium 779mg; Carbohydrates 26g; Fiber 2.6g; Sugar 6g; Protein 14g.