SUDDENLY SOUP; WARM HEART AND SOUL WITH QUICK CREATIONS SOUPS CAN WARM THE HEART ON WINTER DAYS; SOUPS NEVER FAIL TO SATISFY.

Byline: Natalie Haughton Food Editor

Now that you're settling into the New Year and getting back to reality, it's time to get into the comfort-food mode. What better way than with a steaming bowl of homemade soup?

Warm and fragrant, soups are a welcome addition on a chilly evening. A hearty soup, by itself or with half a sandwich or small salad, makes a great supper in a bowl and can become a winter mainstay. It can get you off the dinner hook in a hurry and without a lot of effort.

The from-scratch versions in this collection are designed to turn out a bowl in about half an hour from start to finish. No complicated, long hours of stove-top cooking required. In fact, many of these are so fast you can toss them together when you get home from a busy day at the office or wherever.

It's a myth that rich-flavored, homemade-tasting soups must be simmered for hours. There are plenty of creations that can be tossed together pronto.

What makes many of these recipes so appealing is that once you get the soup started and dump everything in the pot, you can go about other chores until it's ready.

The secret to quickly and easily producing one-pot meal soup creations is relying on convenience products such as canned and frozen vegetables; canned beans; fresh, precut, prepackaged vegetables; canned beef, chicken and vegetable broths; shredded cheeses of all kinds; small cuts of pasta such as alphabet; quick and regular cooked rice; small diced potatoes; and dried and fresh herbs. Don't be embarrassed to use them - you'll be amazed at what delicious results they yield.

Utilizing meats such as cut-up chicken, ground beef or ground turkey instead of large cuts or lots of bones also shortens cooking time and draws the flavor more quickly into the soup liquid. Use leftover cut-up cooked beef, turkey or chicken and add during the last several minutes of cooking time to streamline soups. If you're concerned about sodium, use reduced-sodium canned broths and vegetables and add plenty of herbs or garlic or black pepper to season well. For best flavor results, use a large soup kettle or stockpot with a nonreactive lining.

Remember that unlike some foods, soups are forgiving - a boon for busy cooks. If you don't have a vegetable specified in a recipe, substitute another. There are lots of frozen combination vegetable packs that work well and speed preparation time. (You can evem microwave them for 5 to 6 minutes and add them to the soup pot near the end of the cooking time to save even more time.) If you want to make the soup more substantial, toss in some fresh meat or cheese-stuffed tortellini. Canned cut-up tomatoes alone or in combination with broth or tomato paste also makes a terrific soup base.

Taste the soup before serving and adjust the seasonings to your liking. Store any leftovers in the fridge and reheat in the microwave or top of the stove for another meal within a few days. If you end up with too much soup, freeze the leftovers and use within a couple of months.

Once you get the knack, you can whip up your own combinations. I often toss together a fast tortellini soup by heating a large can or two of undrained cut-up tomatoes, and chicken, beef or vegetable broth to boiling and then add an array of frozen veggies, some pasta, a few handfuls of diced cooked chicken and plenty of dried seasonings such as basil or other Italian seasonings. Once heated, serve topped with grated Parmesan or other shredded cheeses - or cheese-topped bread slices.

Launch your own concoctions with inspirations included here like Chinese Chicken Soup With Won Ton Noodles, Thai Coconut Soup With Shrimp and Chicken, English Pub Chicken and Cheddar Soup, Chicken and Sweet Pepper Soup With Mini-Ravioli, In-a-Hurry Fish Soup, Hamburger Vegetable Soup, Chili Con Queso Soup, Easy Tomato Minestrone, Tortilla Soup and more. Before you know it, the soup will be on.

CHINESE CHICKEN SOUP WITH WON TON NOODLES

Instead of filled won tons, the won ton skins and other ingredients are added separately here to make a soup that is really quick and easy. Any brand or combination of frozen oriental vegetables will work nicely.

6 cups chicken broth, preferably reduced-sodium

2 tablespoons soy sauce

1 teaspoon Asian sesame oil 

1 teaspoon grated fresh ginger

2 cups packaged fresh OR frozen mixed oriental vegetables

6 won ton skins, cut into thin strips

1 cup thinly sliced cooked chicken

1/2 cup thinly sliced green onions

In a large saucepan, bring broth, soy sauce, sesame oil, ginger and oriental vegetables to a boil over high heat . Reduce heat to medium-low and simmer, partially covered, until vegetables are just tender, about 5 minutes.

Add won ton skins and chicken. Cook 2 minutes. Stir in green onions and serve at once. Makes 4 servings.

- From ``365 More Ways to Cook Chicken'' by Melanie Barnard, HarperCollins.

QUICK CHICKEN TORTELLINI SOUP

Frozen chicken tortellini are a great convenience food.

3 garlic cloves, chopped

2 tablespoons olive oil 

8 cups chicken broth

1 teaspoon Italian seasoning

1 pound chicken tortellini

10 ounces fresh spinach, thinly sliced (about 6 cups)

1/4 cup grated Parmesan cheese 

Freshly ground pepper

In a large saucepan, cook garlic in olive oil over medium heat until fragrant, 1 to 2 minutes. Add chicken broth and Italian seasoning, bring to a boil over high heat. Add tortellini, reduce heat to medium and simmer, partially covered, until pasta is tender but still firm, about 10 minutes.

Add spinach and simmer until wilted, about 2 minutes. Stir in cheese and season with pepper to taste. Serve at once. Makes 4 servings.

- From ``365 More Ways to Cook Chicken'' by Melanie Barnard, HarperCollins.

ENGLISH PUB CHICKEN AND CHEDDAR SOUP

1 tablespoon butter

1 medium onion, chopped

1 small red bell pepper, chopped

1 small celery rib, chopped

2 (10 3/4-ounce) cans Cheddar cheese soup

1 1/2 cups milk

1 1/2 cups beer OR ale

1 cup shredded Cheddar cheese (about 4 ounces)

2 cups diced cooked chicken (about 1/2 pound)

2 teaspoons Worcestershire sauce

In a large saucepan, melt butter over medium heat. Add onion, bell pepper and celery and cook, stirring occasionally, until softened, about 5 minutes.

Add soup, milk and beer. Bring to a boil, stirring, over medium-high heat. Reduce heat to medium-low and simmer, uncovered, 8 to 10 minutes to reduce slightly.

Remove pan from heat and add cheese, stirring until melted. Stir in chicken and Worcestershire sauce. Heat gently until warm, about 2 minutes. Makes 4 servings.

- From ``365 More Ways to Cook Chicken'' by Melanie Barnard, HarperCollins.

THAI COCONUT SOUP WITH SHRIMP AND CHICKEN

1/2 pound medium shrimp, in thin shells

Water

2 cups chicken broth (homemade OR canned)

1 (14-ounce) can unsweetened coconut milk

2 stalks of lemongrass, bruised and thickly sliced OR 4 narrow strips of fresh lemon peel

4 ounces fresh shiitake mushrooms, stemmed and caps sliced

1/2 pound boneless, skinless chicken breasts, cut crosswise into 1/4-inch strips

2 tablespoons Thai fish sauce 

2 tablespoons lime juice

2 to 3 fresh chiles, seeded and thinly sliced

2 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

Shell and devein shrimp, reserving shells.

Place shells with 2 cups water into a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium and boil 5 to 10 minutes to extract flavor from shells. Strain broth and reserve.

In a large saucepan, combine chicken broth, shrimp broth, coconut milk and lemongrass. Bring to a boil, then reduce heat to medium. add mushrooms and chicken and cook, uncovered, 4 minutes.

Add shrimp, fish sauce, lime juice and chiles. Cook 2 to 3 minutes or until shrimp are pink and curled.

Remove lemongrass. Stir in green onions and cilantro and serve. Makes 6 servings.

- From ``Chicken Soup'' by Marcie Ver Ploeg, Main Street Books.

QUICK AND EASY CHICKEN ALPHABET SOUP

Use alphabet pasta or any small shape you like, such as small bows or pastina in this recipe. Adjust the cooking time so the pasta and chicken are finished at the same time.

6 1/2 cups chicken broth (homemade OR canned)

1 (16-ounce) can tomatoes with their juice, chopped

1 (10-ounce) package frozen mixed vegetables (corn, green beans and carrots OR a favorite combination)

1/2 teaspoon dried oregano OR basil

1/2 cup alphabet OR other small pasta

2 skinless, boneless, chicken breasts (about 10 ounces), rinsed and cut into 1/2-inch cubes

Salt and freshly ground pepper

In a large saucepan or Dutch oven, bring broth, tomatoes with their juice, vegetables and oregano to a boil over medium heat, breaking up vegetables with a spoon to separate as they cook. Reduce heat to low and simmer until vegetables are tender, about 10 minutes.

Increase heat to high so soup returns to a boil. Gradually stir in pasta, keeping broth at a boil. Cook over medium heat until pasta is almost but not quite tender, about 3 minutes. Add chicken breasts and continue cooking until both chicken and pasta are cooked, about 3 more minutes. Season to taste with salt and pepper. Serve soup hot. Makes 6 to 8 servings.

- From ``Chicken Soup'' by Marcie Ver Ploeg, Main Street Books.

CHICKEN AND SWEET PEPPER SOUP WITH MINI-RAVIOLI

With two top-notch, cook's-helper ingredients - frozen stir-fry peppers and fresh mini-ravioli (usually found in the dairy section of the supermarket) - this colorful meal in a bowl will be ready in minutes. To substitute frozen or larger ravioli, simply follow the cooking times on the package.

1 1/2 tablespoons extra-virgin olive oil

1/2 pound skinless, boneless, chicken breasts cut into 3/4-inch cubes

2 cups (8 ounces) frozen pepper stir-fry (red, green and yellow bell peppers and onions)

1 (49 1/2-ounce) can chicken broth

4 1/2 ounces (1/2 package) fresh cheese mini-ravioli

1 (6-ounce) jar roasted red peppers

2 tablespoons chopped fresh basil OR 3/4 teaspoon dried

In a large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and frozen vegetables and cook, tossing, until chicken is white on outside and vegetables are thawed, 2 to 3 minutes.

Pour chicken broth over chicken and vegetables. Bring to a boil, add ravioli and cook, stirring gently, until ravioli are just tender, 4 to 5 minutes.

Meanwhile, drain roasted peppers and puree in a food processor or blender.

Stir basil into soup. Ladle into bowls, dividing ravioli evenly and spoon a dollop of roasted pepper puree on top. Makes 4 servings.

- From ``Chicken Soup'' by Marcie Ver Ploeg, Main Street Books.

IN-A-HURRY FISH SOUP

This is an easy and dependable recipe.

2 tablespoons vegetable oil

1 medium onion, sliced

1/4 cup chopped fresh parsley

2 garlic cloves, mincedl

1 (10-ounce) can whole baby clams

Water

1 bay leaf 

1/2 teaspoon ground thyme

1 teaspoon salt

1/8 teaspoon pepper

2 (15-ounce) cans tomato sauce with tomato pieces, onions, celery and green peppers OR any other flavored tomato sauce

1 1/2 pounds fresh OR frozen halibut fillets, cut into chunks

1 pound medium shrimp, shelled and deveined

6 to 8 toasted French bread rounds

In a 4- to 5-quart pot, heat oil over medium heat until hot. Add onion, parsley and garlic. Cook 2 to 3 minutes, until onion is soft.

Drain and reserve clams and clam juice. Add enough water to clam juice to measure 4 cups. Add liquid to vegetables in pot. Season with bay leaf, thyme, salt and pepper. Heat to boiling, cover, reduce heat and simmer 20 minutes. Remove and discard bay leaf.

Add tomato sauce to pot and heat to boiling over high heat. Reduce heat to low. Add halibut and simmer 8 minutes. Add shrimp and reserved clams. Simmer 5 minutes or until fish is opaque throughout and tender.

Lift out halibut pieces, shrimp and clams; arrange on a serving platter. Ladle soup into 6 to 8 individual soup plates or 1 large tureen. Lay toasted bread round on surface of soup.

Garnish both soup and platter of fish with a sprinkling of chopped fresh parsley. Serve together. Makes 6 to 8 servings.

- From ``365 Easy One-Dish Meals'' by Natalie Haughton, Harper & Row.

HAMBURGER VEGETABLE SOUP

This ranked high on the most-liked favorites lists with children and teen-agers who tasted it. It's great reheated, if you have any leftovers.

1 pound lean ground beef

1 onion, chopped

3 celery ribs, chopped

5 carrots, peeled and sliced

1 (28-ounce) can crushed tomatoes with added puree

2 cups beef broth 

2 cups water

6 cups chopped Swiss chard leaves

1/3 cup long-grain white rice

1 teaspoon basil

1 teaspoon thyme

Salt and pepper

In a 5-quart soup kettle or Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef is browned, 5 to 7 minutes. Drain off any fat.

Stir in celery and carrots and cook 3 minutes.

Mix in crushed tomatoes, broth, water, 3 cups Swiss chard, rice, basil and thyme. Heat to boiling. Reduce heat to medium, cover and simmer 15 minutes.

Stir in remaining 3 cups Swiss chard and salt and pepper to taste. Cover and cook 5 minutes. Makes 5 to 6 servings.

- From ``365 Easy One-Dish Meals'' by Natalie Haughton, Harper & Row.

CHILI CON QUESO SOUP

A thick robust soup, colorful and mild in flavor - a meal in itself.

2 tablespoons butter

1 large onion, minced

1 (28-ounce) can peeled diced tomatoes with liquid

1 (4-ounce) can diced green mild chiles

1 (2-ounce) jar diced pimientos

1/2 pound Monterey Jack cheese, shredded

1/2 pound Cheddar cheese, shredded

Salt and freshly ground pepper to taste

Cilantro OR parsley for garnish

Combine butter and onion in a 2-quart casserole. Cook in microwave oven on high power 7 minutes, stirring once.

Add tomatoes with liquid, chiles and pimientos; blend well. Cover; continue to cook on high until soup comes to a full boil, about 9 to 10 minutes.

Stir in cheeses; continue to cook, uncovered, on high until cheeses are melted, about 1 minute. Taste and add salt and pepper to taste.

Serve hot with a sprinkle of cilantro or parsley. Makes 4 servings.

- From ``The Art of Microwave Cooking'' by Thelma Pressman, Contemporary Books.

MUSHROOM BISQUE 

2 pounds fresh mushrooms (regular OR portobello)

2 quarts chicken broth

2 medium onions, chopped

12 tablespoons (1 1/2 sticks) butter

3/4 cup flour

6 cups whole milk

2 cups whipping cream 

Salt and pepper

1/2 cup sherry

In a food processor, chop mushrooms very fine. Place in a soup kettle with broth and onions. Simmer, covered, 25 to 30 minutes.

Meanwhile, melt butter in a 2-quart saucepan over medium heat. When bubbly, stir in flour with a whisk. Cook and stir 3 minutes. While roux cooks, bring milk just to a boil. When roux is done, add milk all at once, stirring or whisking vigorously until smooth.

Cook and stir white sauce over medium heat 5 minutes, until thickened and smooth. Stir in cream. Add to broth mixture, stirring with a spoon until smooth. Season to taste with salt and pepper. Add sherry and heat through. Makes 4 quarts.

- From Jane Snow, Akron Beacon Journal.

MANHATTAN CLAM CHOWDER 

2 cans (6 ounces EACH) whole clams

2 (6-ounce) cans whole clams

1 (6 1/2 ounces) can minced clams

Water

6 slices bacon, chopped

2 (8-ounce) cans tomato sauce

2 medium onions, chopped

4 carrots, peeled and chopped

4 unpeeled potatoes, cut in 1/4-inch dice

2 ribs celery, chopped

1 teaspoon salt

1/2 teaspoon freshly ground white pepper

1 tablespoon fresh thyme OR 1 teaspoon dry

1 bay leaf

Drain clams, reserving liquid. Combine reserved liquid with enough water to measure 4 cups.

Cook bacon in a stockpot or Dutch oven until crisp. Stir in 2 cups water and tomato sauce. Add onions, carrots, potatoes, celery, salt, white pepper, thyme and bay leaf; mix well.

Heat to a boil; reduce heat to a simmer. Simmer 10 to 15 minutes, stirring occasionally. Add clam liquid mixture; mix well. Simmer until vegetables are tender, stirring occasionally, about 20 minutes. Stir in clams. Discard bay leaf. Makes 10 servings.

-Adapted from ``Classic Connecticut Cuisine'' by the Hebron, Conn., Easter Seals organization.

BEAN SOUP PROVENCALE

1 1/2 cups EACH chopped onion and celery

1 cup sliced leeks

1/4 cup vegetable oil

8 cups water

1 cup sliced carrots

1 turnip, diced

1 tablespoon salt

1/4 teaspoon coarsely ground pepper

2 (16-ounce) cans great northern, small white OR other beans

1 small zucchini, sliced

1 cup sliced fresh OR frozen spinach

Pistou Sauce

Saute onion, celery and leeks in oil about 5 to 10 minutes or until tender. Add water, carrots, turnip, salt and pepper. Bring to a boil; reduce heat, simmer 25 minutes or until vegetables are tender. Add beans, zucchini and spinach; heat thoroughly. Add 2 tablespoons Pistou Sauce to soup; pass remaining. Makes 8 to 10 servings.

PISTOU SAUCE: Place 1/2 cup chopped parsley, 1/4 cup EACH olive oil and grated Parmesan cheese, 1 to 2 cloves garlic, 1 tablespoon crushed dried basil and 1 teaspoon lemon juice in a blender or food processor; process until smooth. Makes about 1/3 cup.

SAVORY BEEF POTAGE

1 pound lean ground beef

4 cups water

1 (16-ounce) can tomatoes

1 cup uncooked elbow macaroni 

2 tablespoons Worcestershire sauce

1 tablespoon instant minced onions

1 teaspoon salt

2 cups frozen cut green beans OR other vegetables

Shredded Cheddar cheese

Brown beef in a large skillet, stirring to crumble; pour off excess fat. Add water, undrained tomatoes, macaroni, Worcestershire sauce, onions and salt. Cover and simmer 10 minutes, stirring occasionally.

Add beans; continue to simmer, covered, 5 to 10 minutes longer, until beans and macaroni are tender. Serve sprinkled with cheese. Makes 6 to 8 servings.

TURKEY SAUSAGE, BEAN AND BARLEY SOUP

1 tablespoon vegetable oil

1 medium onion, chopped

2 stalks celery, sliced (about 1/2 cup)

1 (1-pound) package smoked turkey sausage, cut in 1/4-inch slices

5 cups water

1 can (14 1/2 ounces) stewed tomatoes

1/2 cup quick-cooking barley

2 medium carrots, sliced (about 1/2 cup)

1 (15 1/2-ounce) can great northern beans, rinsed and drained

1/2 teaspoon dried basil leaves

2 teaspoons Worcestershire sauce

Heat oil in a 6-quart Dutch oven. Add onion and celery; cook and stir on medium until onion is tender, about 5 minutes. Stir in remaining ingredients. Bring to a boil. Cover; reduce heat. Simmer 15 minutes or until vegetables are tender. Makes 10 (1 1/4-cup) servings.

LOBSTER BISQUE

1 small onion, finely chopped (about 1/4 cup)

3 tablespoons butter OR margarine

3 tablespoons all-purpose flour

1 tablespoon snipped fresh parsley

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups milk

1 cup chicken broth

1 1/4 cups chopped fresh OR frozen (thawed) lobster (about 12 ounces)

Cook and stir onion in butter in a 3-quart saucepan over low heat until onion is tender. Stir in flour, parsley, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in lobster. Heat to boiling; reduce heat. Cook about 3 minutes, stirring frequently, until lobster is white. Makes 4 servings (about 1 cup each).

- From ''Betty Crocker's Old-Fashioned Cookbook.''

EASY TOMATO MINESTRONE

3 slices bacon, diced

1/2 cup chopped onion

1 large garlic clove, pressed

3 1/2 cups water

2 (10 1/2-ounce) cans beef broth, undiluted

1 (15-ounce) can great northern beans, undrained

1 (6-ounce) can tomato paste

1/4 cup chopped parsley

1 teaspoon dried oregano leaves, crushed

1 teaspoon dried basil leaves, crushed

1/4 teaspoon pepper

1/2 cup dry pasta shells, macaroni OR vermicelli, broken into 1-inch pieces

1 (16-ounce) package frozen mixed Italian vegetables

1/2 cup grated Parmesan cheese (optional)

In a large saucepan, saute bacon, onion and garlic until onion is translucent. Stir in water, broth, beans and liquid, tomato paste, parsley, oregano, basil, pepper and pasta. Heat to boiling; reduce heat, simmer 15 minutes.

Mix in vegetables; cook additional 10 minutes. Serve with Parmesan cheese, if desired. Makes 8 servings.

VEGETABLE PATCH SOUP

3 cups no-salt-added vegetable juice 

2 (14 1/2-ounce) cans ready-to-serve chicken broth

1 (8-ounce) can red kidney beans, drained

2 cups long thin shreds cabbage

2 cups cubed winter squash

1 cup diagonally sliced carrots

1 cup cubed potato

1/2 cup chopped onion

1/3 cup grated Parmesan cheese

1/4 cup turnip cut in matchstick-thin strips (1 inch)

1/8 teaspoon pepper

2 tablespoons chopped fresh parsley

In a 4-quart saucepan, over high heat, combine all ingredients except parsley. Heat to boiling. Reduce heat to low. Simmer 20 minutes or until vegetables are tender, stirring occasionally. Add parsley. Makes 10 cups or 10 servings.

TORTILLA SOUP

Vegetable oil

1/2 cup chopped onion

1 medium clove garlic, minced

1/2 teaspoon chili powder

1/2 teaspoon ground cumin 

1/8 teaspoon dried oregano leaves, crushed

1 can (10 3/4 ounces) ready-to-serve chicken broth

1 soup can water

1/2 cup chopped tomato

1 can (4 ounces) diced green chiles

3 corn tortillas

Shredded Monterey Jack cheese

In a 2-quart saucepan over medium-high heat, in 1 tablespoon hot oil, cook onion with garlic, chili powder, cumin and oregano until tender. Stir in chicken broth, water, tomato and chiles. Reduce heat to low; simmer 10 minutes or until hot.

Meanwhile, cut tortillas into thin strips. In a 10-inch skillet, heat 1/2-inch oil to 375 degrees F. Fry tortilla strips, a few at a time, until crisp. Drain on paper towels.

To serve soup, place several tortilla strips in 3 serving bowls. Ladle soup into each bowl; sprinkle with shredded cheese. Serve immediately. Makes 3 servings.

NOTE: Stir in 2 cups diced cooked chicken breast a few minutes before serving to make soup heartier.

CAPTION(S):

5 photos

Photo: (1 -- color) Beef Soup Provencal is a combo of vegetables including leeks, carrots, spinach, zucchini and canned beans. Top with pistou, a sauce made with garlic, Parmesan cheese, basil and parsley.

(2 -- color; 3 -- color photo illustration) Mushroom Bisque, above, takes on new life with the addition of portobello mushrooms. But it's a winner even with regular mushrooms. All over the world, flavorful soups, right, such as Tortilla Soup and Thai Coconut Soup With Shrimp and Chicken soothe and nourish the soul.

Karen Schiely/Akron Beacon Journal

Jimi Lott/Seattle Times

(4) Easy Tomato Minestrone can be prepared quickly for a comforting meal.

(5) Lobster Bisque or clam chowder are terrific quick fare during the cool winter months.

Bob Fila/Chicago Tribune