When the October temperature finally went below 50 degrees, my wife Marsha grabbed a bag of cranberry beans that had been languishing in the cupboard over the summer and set them to soak. The next day, with the help of carrots, celery and a smoked ham hock from Ox Hollow Farm in Roxbury, she set it all to simmer. Soup season had arrived.
When the weather chills, we seem to crave hearty, slow-simmered soup, not just at home, but at restaurants too. Fall soups can be ingredient driven (butternut squash anyone?) or just rib-sticking fare to power through the change of season.