A polar vortex parked itself over the northern US and is stubbornly refusing to more. Those of us who live in northern states are now bracing for an entire month of subzero temperatures, snowstorms, and bone-chilling winds. Therefore, I hereby declare this to be soup season (with apologies to our Members in the Southern Hemisphere, where soup may be the last thing on their minds). What better way to stay warm than with a steaming bowl of deliciousness?

Pasta e fagioli from NYT Cooking by Martha Rose Shulman

I think there are two camps of soup makers: the first that follows a set recipe, whether from a cookbook or one that's been handed down through family. The second group includes those who rummage through the refrigerator, throwing in vegetables, meats, beans, and greens with abandon and adding seasonings on a whim. I envy the second group because I struggle to create a coherent dish if I add spices as the spirit moves me. (The spirit never seems to know when to stop.)

That's why I am glad to own soup cookbooks such as The Soup and Bread Cookbook by Beatrice Ojakangas and The Best Recipe: Soups & Stews from Cook's Illustrated, in addition to having many cookbooks with fabulous soup sections. In addition to my cookbooks, I look to online recipes for inspiration because you never know what you might discover. Today I browsed through Food & Wine's collection of 32 hearty soup recipes and was reminded of a favorite soup that had fallen out of the usual rotation (pasta e fagioli). With no end to the cold in sight, I will be bookmarking soup recipes left and right. What are your favorite warming soups?