Don't know 'bout you, but I git ta itchin' fer a big bowl o' nice hot soup right 'bout now when the weatherman decides ta give me them chills that makes me shiver in my very own bones. Cain't imagine that? Well, darlin', jes you wait 'nother month or two. Then you'll know what I'm a-talkin' 'bout.

An' yer gonna be ready as a raccoon with this mighty fine tastin' kettle o' fixin's. Why, they's not jes fixin's fer the soup pot. They's fer fixin' you right up an' makin' yer inerds feel right cozy.

Nice thing is, this here chowder's chock full o' goodness that's darned cheap grub. These days you got ta watch even yer pennies an' make 'em go a long way. Now, you watch fer them sales on 'taters an' cabbage when you go shoppin' an' when they's on sale, why you better buy plenty. You kin do lots with them 'taters. Not jes use 'em fer makin' soup like this one, but you kin make a real fine dinner from baked 'taters topped with Sloppy Joes. I kin almost taste that deeelicious dinner right now.

An' you'd be surprised at what you kin do with cabbage. Why, child, you kin stuff them cabbage leaves with tofu an' veggies all seasoned up an cook 'em in tomater sauce 'til they's nice an' soft.

You don't have ta spend dollars you don't have on meat what's not good fer ya. Why, good ole Mother Nature grows plenty o' healthy things you kin count on ta keep y'all fit an' healthy all winter long an' right on thru the year til next winter come.

Now y'all git yer soup spoon ready, 'cause I knows yer gonna want a second bowl o' this fine chowder. If'n y'all like ta bake, why you kin make up a nice whole grain bread ta mop up the soup left in the bottom o' that soup bowl o' yers. An' it's gonna put a smile on yer face. I jes know it. I do.

Yer ever lovin' Aunt Nettie

Yield: 6 to 8 servings

1 large onion, chopped
3 ribs celery, chopped
3 cloves garlic, coarsely chopped

2 pounds (1 kilo) Russet potatoes, peeled, and cut into bite-size chunks
1/2 medium head cabbage, chopped
2 large carrots, sliced
2 bay leaves
2 teaspoons dried dill weed
1 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon garlic powder
Freshly ground pepper
6 cups (1.5 liters) water or vegetable broth

2 cups (480 ml) unsweetened soymilk
1 or 2 15-ounce (425g) cans kidney beans, rinsed and drained
2 leaves bok choy cabbage, chopped
3 to 4 tablespoons nutritional yeast flakes
2 to 3 tablespoons lemon juice

3 tablespoons cornstarch
3 tablespoons water

1/2 cup (120 ml) chopped parsley

1. Combine the onion, celery, and garlic in an 8 to 10-quart (8 to 10 liter) stockpot. Add water to cover the bottom of the pot and water-sauté over high heat for 3 to 4 minutes, or until the onions are beginning to soften and turn transparent. Add small amounts of water if needed to prevent burning.
2. Add the potatoes, cabbage, carrots, bay leaves, dill weed, marjoram, salt, garlic powder, pepper, and water. Cover the pot and bring to a boil over high heat. Reduce the heat to medium or medium-high and simmer gently about 15 to 20 minutes, or until the vegetables are fork tender.
3. Add the soymilk, kidney beans, bok choy cabbage, nutritional yeast flakes, and lemon juice and return the soup to a gentle boil.
4. Combine the cornstarch and water in a small cup or bowl and stir to form a thin paste. Add the paste to the gently bubbling soup and stir for 1 minute, or until the soup becomes lightly thickened. Adjust the seasonings and garnish each bowl with a sprinkle of parsley.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.