Outside, I hear the worst that winter has to offer raging. The wind is whipping the branches of our Monterey Pine like a whirling dervish. Rain beats against the windows with such intensity that I fear it will be forced through the class. As I peer out the kitchen window, I see a trashcan lid soaring through the air like a plastic flying saucer. Its topless can rolls drunkenly down the street after it.

With all that mayhem surrounding me, you'd think that I would be cowering in the corner. But, I care not, for I am snug and secure in my kitchen, armed with the best defense against winter storms - a pot of soup on the stove. I don't know what it is, but there is something about the smell of soup that banishes all fears and thoughts of doom from my brain.

I'm not certain why. It must have all started during my childhood. As I think back, different weather had different foods associated with it.

Rainy Sundays in the spring meant popcorn for evening TV viewing. Warm summer nights were just right for grilling pork chops in the backyard. Crisp fall days meant football and mint cocoa. And, for some reason, Dad always wanted chili or soup when there was a wicked winter storm raging. These ingrained food preferences must have followed me from childhood to my own kitchen, because whenever it gets nasty outside, out comes my big soup pot.

Luckily, soup is about the easiest of all foods to make, so it didn't take long to master. I found that I could use just about anything already in my refrigerator or larder. Well, I wouldn't recommend using pickles, luncheon meat, or canned fruit, but just about everything else is fair game.

The best thing I learned about making soup is that once your get it started, there really isn't a lot to do except put your feet up and rest until it's done. That makes it the perfect foul weather food. There's no fuss, no muss, and it gives you a good reason not to go traipsing out into that mess.

So, the next time Father Winter throws his best at you, arm yourself with one of these hearty soups. Just add a loaf of dense bread, a nice salad, a bottle of wine, and a close friend. You'll weather the storm just fine.

Serves 8.

1 pound black beans -- soaked overnight

8 cups water

1 teaspoon salt

1/4 pound thick-sliced bacon -- sliced 1/4" thick

1 cup onion -- chopped

1 cup green pepper -- chopped

1 cup celery -- chopped

1 cup carrots -- chopped

5 cloves garlic -- crushed

1 tablespoon cumin

1 bay leaf

green onion -- chopped

sour cream

cheddar cheese

In a soup pot, cook beans in water and salt until soft (about 2 hours). While beans are cooking, fry bacon until crisp. Remove bacon from skillet with a slotted spoon and reserve for garnish. Sauté onion, pepper, celery, carrots, garlic, and cumin in bacon grease until onions become translucent. Add sautéed vegetables to beans. Add bay leaf and cook for 30 minutes. Add more water, if needed.

To serve, sprinkle with green onions, cheddar cheese, bacon and spoon in some sour cream.

Serves 6.

1/2 pound thick-sliced bacon -- cut 1/2 inch thick

3 cups new potatoes -- cut into 1/2" cubes

1 cup onion -- chopped

1 cup carrots -- chopped

1 1/2 cups mushrooms -- chopped

1 cup green peas -- defrosted & drained

1/4 teaspoon thyme

1 cup sour cream

2 cups milk

1 can condensed cream of mushroom soup

salt -- to taste

pepper -- to taste

In a soup pot, cook bacon over medium heat. Remove bacon with a slotted spoon and reserve for later use. Drain bacon grease leaving 2 tablespoons of grease in pot. Add potatoes, onions, carrots, mushrooms, and thyme to pot. Cook over medium heat, stirring occasionally, until potatoes are tender (about 20 minutes). Add remaining ingredients and continue cooking for 15 minutes.

Want something hearty, but pressed for time? Just make them think you spent all day making a thick chicken soup with:

Serves 4.

2 packages ramen noodle soup, chicken flavor

1 can white chicken meat

1 cup frozen peas -- thawed and drained

salt -- to taste

pepper -- to taste

Prepare ramen noodle soup according to directions. Add chicken meat, peas, salt, and pepper. Return soup to a boil. Simmer for 5 minutes. Cover. Remove from heat and let stand for 5 minutes.