There perhaps is no greater comfort food than soup, especially when the mercury dips below freezing and there’s nothing in you that wants to brave the elements.

There’s no greater call than someone calling from the kitchen, “Soup’s on!” Soup is how we make it through the winter.

Southwest Bean Soup

2 cans (16 ounce) Navy beans, drained

4 cups water

2 pounds ham, chopped

1 can chopped green chiles

1 can (15 ounce) whole kernel corn

1 teaspoon ground cumin

1 teaspoon chili powder

2 1/2 cups mashed potatoes

1 teaspoon salt

1 onion, chopped

2 stalks celery, chopped

1 clove garlic, minced

Put all ingredients in a large pot and bring to a gentle boil, then simmer for about an hour, stirring regularly.

Serve with toasted croutons, it’s a delicious soup and works great with ham leftover from New Years.