Chilly temperatures send the stock pots to simmering all around town
On weary winter weekends the lunch table would feature hot soup from familiar red and white cans. Tomato was my favorite (made with water, not milk) with crisp, salty crackers crumbled on top.
Even better however was soup after the holidays when Mom would toss a ham bone into a pot of dry, soaked lima beans. Unaware of the frugality of the meal, I held my face over the bowl, relishing the smoky-smelling steam, and then whistled onto large spoonfuls until the flat beans and thick broth were cool enough to eat.