No, it's not what you're thinking. We're talking about making soup in your kitchen. Delicious, nourishing, satisfying soup. Oh, did we mention it can be a pretty cost-effective type of meal? As the weather cools down (at least at night), fill your kitchen with the heady aroma of soup. Even if you're not super into cooking, don't worry...as long as you don't burn it too bad (cough, cough), it should fill you up just right. Start out with an easy soup. Though some people are turned off by its green thickness, this bum is a big fan of Split Pea Soup.

Making a delicious Split Pea Soup is not too complicated. Get yourself a bag of split peas (about 16 oz./ 1 lb/ 2 cups), which will only run you about a dollar at most markets, and read the recipe on the back. Now follow the directions. Just kidding; We aren't gonna leave you hanging like that.

Here's how it goes down:

Whip out ye old soup pot and set it on the stove. If you're using a really cheap pot, keep an eye on the temperature because your concoction is more likely to burn or need multiple temperature adjustment. This is because cheaper pots are generally much thinner and don't distribute heat as well or as evenly; it's not another plot to punish you for being broke.

Chop up an onion and start it sauteing in some butter or oil on a medium heat in the bottom of your soup pot. Then, chop a carrot or two, depending on size, into half coins (imagine cutting it half the long way and then cutting it into smaller pieces) and a stalk of celery (not the whole head) into salad size pieces. Throw those pieces in with your sauteing onion. Your kitchen should start smelling good about now.

This soup is easily adapted for vegetarians or carnivores, so assess your primary eating crowd. Making a veggie version is also good if you're feeling especially broke. If you're going to add meat, now is the time. Get creative with a spicy sausage or use a traditional ham hock. If you're using a sausage, split it up into big chunks. For a large chunk of meat, put it in whole. Skipping ahead: Right before your soup is ready to serve cut it up smaller for easier eating.

But for now, rip open that bag of peas and rinse 'em off. Then add them to your your mire a poix (the fancy name for that combo in your soup pot). Add 8 cups of liquid, read: water or chicken stock, and add salt (at least a TBSP) and pepper (like a half tsp). Cover, and let it simmer over a medium heat for about an hour and a half.

When your buzzer goes off, give your soup a stir and taste it. Carefully! Adjust salt/ pepper levels. If it's bland, it needs more. Your soup will probably need about twenty more minutes. This is a good time to heat up the bread (that you told your friend to bring) and set up your eating area. Just a few more minutes of patience and voila! Home-made deliciousness.

Eat to your heart's content and then let the leftover cool down. Hot soup in plastic tupperware is no good. Trust us. This soup will just get better over the next few days so stash some in the fridge and enjoy again tomorrow!

Bon Appetit!

Please Note: People add all sorts of other ingredients: potatoes, parsnips, leeks, oatmeal, mustard, paprika....the larder is your oyster. But, this basic, and very delicious, version will get you started.

P.S. Yes, soup has been burned. Promise. That goes under the category of "don't try this at home."