January is National Soup Month. Read “Stone Soup” by Marcia Brown and “George and Martha” by James Marshall and try cooking your own:

Split Pea Soup
Ingredients:

• 2 cups green split peas
• 7 cups water
• 3 cups beef broth (canned or add bouillon cubes to water)
• 1 stalk of celery
• 1 medium onion

Directions:

Rinse the split peas under cold water. Place the drained peas, water and broth to a saucepan. Break the celery into 3 or 4 large pieces and add to the pot. Peel and trim the onion and then place the whole onion into the pot. Heat the soup to a boil on medium heat, then reduce the heat and let it simmer for 1.5 hours, stirring occasionally. When the soup is done, remove the celery and onion and throw them away.