With the change in weather, nothing hits the spot quite like a bowl of hot soup.

Here are a few delicious recipes to help you stay warm during winter's gales.

RED BEAN SOUP 2-3 quarts water 2 packages red beans 1 Portuguese sausage 2 ham hocks 1 bunch carrots, diced 1 small turnip, diced 1 pound potatoes, diced 1 large can stewed tomatoes or whole canned tomatoes Season to taste (salt, pepper, celery salt, garlic and thyme) 1 head chopped celery (optional) SOAK peas overnight. Combine all ingredients and cook over medium fire until vegetables are cooked. Approximately 2 1 hours (slow cooking time).

BARLEY SOUP 3 package barley 2 cups diced carrots 11 cups white potatoes or sweet potatoes 2 chopped stalks -- celery tops 1 large onion -- diced small Make soup stock from beef shank, lamb shank 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 one hour or overnight. Stock may be 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 11 hours until meat leaves the bones. Discard bones.

Drain barley and add to stock with parsley and thyme, bring to boil for 1 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.

BERMUDA FISH CHOWDER Rock fish, Hamlet or Porgy heads or racks make the best chowder, (or some of each).

4 quarts or 16 cups of water 4 medium potatoes (diced) 2 medium onions (diced) 1 pound bacon (cut into small cubes) 2 tablespoons curry powder 2 cloves garlic minced 2 hot peppers or 1 tablespoon hot pepper sauce 2 oxo cubes -- sprig parsley -- sprig thyme -- salt -- pepper 1 can chicken broth 1 pound fish fillets or cutlets (optional) BOIL heads and racks (in 4 quarts water), in large saucepan/pot, until they Beat winter chills with steaming hot soups Remove from stove, let cool then strain through a large colander, saving stock and any meat available, making sure there are no scales or bones. Set aside.

Saute over medium heat cubed onions, bacon and fish fillets (cubed), that have been dredged in flour and curry, keep turning until brown. Remove excess fat, then start adding stock a little at a time, stirring continuously until all stock is added. Add chicken broth and all remaining vegetables and fish, parsley, thyme, hot peppers, oxo, salt, pepper, etc. Boil slowly for 1 hour to 1 hour.

Half cup cooking sherry or black rum may be added (optional). Remove parsley and thyme stalks. Chowder served the following day tastes better.

VEGETABLE SOUP WITH DUMPLINGS Soup: 1 onion 1 potato 1 turnip 2 carrots 3 sticks celery 3 cups stock 1 teaspoon meat extract 2 teaspoons salt and pepper Dumplings: 11 cups flour 4 tablespoons lard 1 finely minced onion 1 finely minced carrot 1 finely minced stalk of celery 2 teaspoons baking powder 1 cup milk Pinch salt TO make the soup, dice the vegetables and simmer in the stock with the meat extract and salt for 1 hour. Make the dumplings by rubbing the lard into the flour, salt and baking powder. Mix in the minced vegetables and make into a stiff dough with the milk. Roll into small balls and cook in the boiling soup for 20 minutes.

OXTAIL SOUP 2-21 pounds oxtail 1 cup diced lima beans (soaked overnight) or 16-ounce can lima beans Pimento seeds (optional) 1 small chopped onion 11 teaspoons salt 3 medium carrots 2 tablespoons cooking sherry 3 stalks scallion 2 sprigs thyme -- 2 tablespoons sliced green pepper -- 1 clove garlic 1 beef flavoured oxo cube - 1 bay leaf IN large saucepan place oxtail, carrots and presoaked lima beans, with sufficient water to cover well. Boil until meat and beans are tender. Add garlic, oxo, bay leaf and continue boiling for approximately 20 minutes.

Remove from heat and allow to cool. Skim off fat, add sufficient water to make required quantity.

Add remaining seasonings and simmer until soup has very rich taste. Sherry may be added immediately before serving.

Note: If canned lima beans are used, add with final seasonings.

COUNTRY CHICKEN SOUP 21 to 3 pounds chicken (broiler-fryer with giblets) 6 cups water 21 teaspoon salt 3 teaspoon pepper 1 teaspoon poultry seasoning 1 whole large onion 3 celery tops 1 cup chopped celery 1 cup sliced green beans 1 can tomatoes (stewed or whole ones cut into pieces) 11 cups rice 1 tablespoon chopped parsley PLACE whole chicken (cut up chicken may be used) in large saucepan. Add water and 2 teaspoons salt, 1 teaspoon pepper (save remaining salt and pepper for later) poultry seasoning, whole onion and celery tops. Bring to boil; reduce heat, cover, simmer 1 hour or until fork can be inserted in chicken with ease.

Remove chicken and giblets from broth, refrigerate to cool. Strain broth and refrigerate until fat congeals; skim. Dice meat, discarding bone and skin.

Bring both to boil; add chopped celery, beans, tomatoes, rice and remaining salt and pepper. Cover; simmer for 20 minutes or until vegetables and rice are tender. Add diced chicken and chopped parsley. Makes 6 servings.

SPLIT PEA SOUP 1 cup split peas 1 small carrot, onion and turnip 1 tablespoon dripping 1 cup milk 4 cups water or stock 1 stalk celery Salt and pepper Thyme (optional) WASH and soak peas overnight. Strain peas, prepare vegetables and slice. Melt dripping in a pot, add peas and vegetables and fry lightly. Add water and salt, bring to boil, skim, add pepper and thyme. Simmer 11 hours. Add milk and reboil.

CREAM OF CHICKEN SOUP 11 quarts chicken stock 1 teaspoon salt 3 tablespoons rice 1 cup chopped onion 1 cup celery (thin strips) 1 cup carrots (thin slices) 1 cup butter 5 tablespoons flour 1 cup cream BRING chicken stock to boil. Add seasonings and rice and boil gently for 10 minutes. Add onion, celery and carrots. Let cook about 15 minutes until rice and vegetables are tender.

Heat butter in small pan, stir in flour, remove from heat and slowly add a little of chicken stock mixture stirring until well blended Stir in balance of hot soup. Bring soup to boil for 2 minutes, stirring constantly. Just before serving add cream. (6 servings.) Recipes from the Continental Society of Bermuda Cookbook.

ONION SOUP 6 large onions (2 pounds or 8 cups sliced) 1 cup French olive oil 1 cup butter 1 tablespoon sugar 4 tins beef broth (bouillon) 1 tablespoon brandy 6 slices French bread Grated Parmesan cheese Grated Gruyere cheese SLICE onions, thinly, on bias to avoid rings. Place in large pot, cook very gently in olive oil until tender and almost clear. Add butter, cover pot, cook for a while longer until onions no longer have any raw taste. Season with sugar, salt and peppers.

Add beef broth. Simmer, uncovered, about 20 minutes. Toast and butter the bread slices.

When ready to serve bring soup to boil, add brandy. Ladle into six oven-proof bowls, topping each with a toast slice. Generously heap a mixture of the two grated cheeses on the toast - use lots! Place bowls in a hot oven, 475 degrees, until the cheese melts. Then under broiler to brown. Serves 6.

Recipe from What's Cooking in Bermuda.