Split Pea Soup (Provided photo — Yvona Fast)

It’s November. Days are gray, short, dark and dreary. Halloween and elections are behind us. Thanksgiving and Christmas loom ahead. It’s time to calm frayed nerves with soothing soup.

Golden squashes, colorful root vegetables and tough winter greens combine to make autumn soups and stews bursting with fall colors and fine flavors. There’s nothing like a hot, comforting bowl of soup to take the chill off. During this earthy season, soups blend vegetables, meat and grains into hearty, healthy suppers. These magnificent potages showcase autumn’s harvest. They are great for family suppers and fall festivities such as a pumpkin-carving bash, a football tailgating party, or any autumn gathering of friends.

Soups have been with us for over 12,000 years and are part of almost every culture. No matter what part of the world you hail from, your grandma probably made pots of homemade soup.

Slow-cooking soups made with fresh, natural, seasonal ingredients are associated with good health. Soup fills you up and helps you stay hydrated. It’s a great way to incorporate vegetables into your diet. It provides nutrients without an excess of calories.

The second week of November is Split Pea Soup Week. Split peas are an ancient, nutrient-rich food. With a whopping 16 grams of protein in each cup, they’re one of the best vegetable sources of protein. Both green and yellow dried peas provide a heart-healthy helping of soluble fiber. They’re also rich in folic acid, thiamine, potassium, vitamin A and vitamin C.

Peas are one of man’s first cultivated crops. They have been eaten since prehistoric times in the Near East, Asia and Europe. Today, almost every European country has a national variant of this dish.

Soup is adaptable. It can be easily made from whatever ingredients one has on hand: vegetables, legumes, grains, meat, herbs and spices. Soups are economical, filling, forgiving and nutritious. All that is required is a heat source and a container that can hold liquid. The ingredients simmer together for a long time. Warm up with a nice, filling bowl of soup!

Potato soup and squash soup are other seasonal favorites.

You only need a few ingredients for a basic winter squash soup: squash, onion, olive oil and broth. Of course, you can add more — salt and pepper, seasonings like curry, nutmeg, cinnamon, garlic; carrots, celery, apple juice or apples, cream or coconut milk or yogurt; and garnishes like pepitas, chopped and toasted nuts, finely chopped parsley or cilantro. Use an immersion blender or regular blender to blend your soup.

Potato soups are common winter fare throughout northern Europe, from Ireland in the west to Russia in the east. A simple soup consists of potatoes, broth or milk (or a combination), butter, salt and pepper. Of course you can add other things, like onions, seasonings, veggies, meat, cheese — use your imagination, and what you have on hand.

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Simple Comfort Split Pea Soup with Sausage & Greens

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Ingredients:

2 teaspoons olive oil

1/2 lb. Italian sausage (mild or hot — depends on your taste)

1 onion

2 stalks celery

2 carrots

1/2 lb. split peas (about 1 1/2 cups)

1/2 teaspoon marjoram

1/2 teaspoon thyme

1/2 teaspoon oregano

1 quart chicken or vegetable broth

1 bunch fresh greens such as mustard, kale, or collards (or combination)

Parmesan cheese

Directions:

Coat bottom of heavy soup kettle with oil. Heat to medium, add sausage and brown 1 – 2 minutes. Peel and dice onion; wash & slice celery and carrots. Add to the browning sausage, lower heat, and cook 5 minutes, or until onions are translucent. Add split peas, herbs, and broth or water, bring to a boil, then lower heat to simmer and cook 35 – 40 minutes, until peas are soft. Wash & chop greens, add, and cook until soft, about 15 more minutes. Ladle into bowls and garnish with Parmesan cheese.

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Simple Comfort Potato Kale Soup

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Perfect for chilly, dreary November days.

Ingredients:

4 large potatoes

1 medium onion

6 slices of bacon

3 cloves garlic, minced

1 or 2 stalks celery

1 or 2 carrots

1 quart (4 cups) chicken or vegetable broth

1/2 bunch kale, or more

Directions:

Peel and dice potatoes. Set aside.

Peel and dice the onion. Set aside.

Chop 6 slices of bacon. Place in bottom of soup kettle and cook to render some of the fat. As soon as there’s enough fat for vegetables not to stick, add the potatoes and onions. Cook 5 – 10 minutes. Stir every few minutes, to make sure it is not sticking.

Peel and mince the garlic, and add. Slice the carrots and celery, and add. Cook 1 – 2 more minutes, then add the broth and bring to a boil. Lower heat to a simmer, and cover the pot with a tight-fitting lid.

Strip the kale from the stems and chop it coarsely. Add to the soup pot and cook until all the vegetables are tender, 15 to 20 minutes.

Taste, and adjust seasonings. Add salt, pepper, and paprika as needed.

Serve hot. Can be garnished with shredded cheese, if desired. Diced cooked ham can also be added, if desired.

Serves 4 to 6.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite @yvonawrites.