day, nothing hits the spot like a bowl of soup.

Here are a few recipes to help warm your weather-weary bones.

*** BERMUDA ONION SOUP 3 medium onions (thinly sliced) 2 tablespoons unsalted butter 3 cups consomme or beef broth 3 cups of water Parmesan cheese SAUTE onions in butter until golden. Add consomme and water. Bring to a boil.

Pour into soup bowls and sprinkle with Parmesan cheese.

*** BERMUDA TOMATO SOUP 6 large tomatoes (peeled, quartered, seeded) 1 large onion (chopped) 1 large potato (peeled and diced) 1 tablespoon butter 6 cups of water 1 clove garlic 1 bag leaf 1/2 teaspoon white pepper 1 teaspoon salt 1/4 cup of rice SAUTE onion in butter until golden. Add water, tomatoes, potato, garlic, bay leaf, salt and pepper. Bring to a boil then simmer for about 30 minutes.

Remove and discard garlic and bay leaf. Strain and reserve liquid. Mash vegetables then gradually add the strained liquid. Bring to a boil. Add rice.

Cover and simmer for about 15 minutes.

From The Bermuda Cookbook *** GREEN SPLIT PEA SOUP 1 package green split peas 1 ham hock 2 quarts water 1 tablespoon salt 1/4 teaspoon pepper Dash celery salt PUT all ingredients in large pressure cooker. Cook for 20 minutes at 15 pound pressure. Turn off, remove from fire, let stand for 20 minutes, or until pressure goes down.

*** BARLEY SOUP 3/4 package barley 2 cups diced carrots 1 1/2 cups white potatoes or sweet potatoes 2 chopped stalks -- celery tops 1 large onion -- diced small Make soup stock from beef shank, lamb or chicken parts 1 green paw paw -- diced Sprig of thyme 2 tablespoons chopped parsley 1 Oxo cube Dash of accent WASH and soak barley for 1 hour or overnight. Stock maybe made the day before soup is made if preferred, or can be cooking while barley is soaking. Boil shanks or chicken in 3 to 4 quarts water at least for 1 to 1 1/2 hours until meat leaves the bones. Discard bones.

Drain barley and add to stock with parsley and thyme, bring to boil for 1/2 hour, then lower heat. Add carrots, potatoes, and onions, cook until tender.

Add 1 medium can of tomatoes or tomato soup can be used. If stock is made in advance, skim off all fat before adding barley and vegetables. Remove thyme stalks.

*** RED BEAN SOUP 1 package red beans 4 quarts water (about 16 cups) 2 pounds smoked ham hocks 1/2 pound beef cubes 2 cups diced potatoes 1 1/2 cups diced carrots Dash of Accent -- salt -- pepper (to taste) -- Ham hock (optional) 1 1/2 cup diced turnip 2 medium onions diced 2 cloves garlic (chopped) or garlic salt (to taste) 2 tablespoons freshly chopped parsley 1 sprig thyme SOAK beans and ham hock over night. Place ham hock in large 6 quart pot or Dutch oven. Add water, bring to boil, then turn fire to medium, and beef cubes, beans and turnip, simmer for 1 hour. Remove hocks from soup, cut meat from bone, place meat and bone back into soup (bone maybe left out if preferred), add the remaining vegetables to cook slowly until tender, approximately 30 minutes.

*** MUSSEL SOUP 3 pounds mussels 4 level (2 ounces) butter 6 cups water 2 medium size carrots 1 celery 1 chives 1 parsley 5 cloves garlic 1 cup flour 2 cups white wine 2 cups cream Salt, pepper, aromat Fish stock COOK the cleaned mussels in water with salt, pepper, aromat and fish stock for about 5 minutes until the mussels open. Take out the mussel meat, chop it with the celery and carrots. Strain the mussels and let cool.

Shift it with (Beane manie) melted butter with flour add the wine, chopped garlic, celery and the carrots and the mussel meat, let it cool for about 15 minutes add the cream, sprinkle some chives on top.

*** CALLALOO SOUP 4 ounces lean bacon or salt pork Generous 3/4 pint (US 2 cups) water Salt and pepper 2 crabs 1 pound callaloo leaves Sprig thyme 2 chives Sprig parsley 8 okras, chopped 1 onion, sliced 1 clove garlic, crushed 1/2 ounces butter REMOVE rind or skin and cut bacon into strips or pork into chunks. Put into a thick saucepan with water, salt and pepper. Bring to boil and simmer for 1 hour.

Scrub crabs and scald in boiling water. Remove veins from callaloo and chop with stalks. Tie herbs together. Add all other ingredients, except butter, to the bacon or pork and simmer for a further 30 minutes.

Remove crabs, take out meat and return to soup, reserving claws. Stir butter into soup and serve garnished with crabs' claws.

From Tropical Island Cooking