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Hometown ■ i Recipes 1 Favorites Hearty soups, stews and chilis, and homemade breads are perfect for suppers on cool nights. As vegetables simmer on the stovetop and bread bakes in the oven, the kitchen fills with tantalizing aromas, drawing your family to the table. This week, we feature two dishes that seem tailor-made for crisp fall nights. JoArtn Simon, of Wilkes-Barre, Pa., sent us her recipe for Snow Day Vegetable Soup. “This recipe has been in the family for years. My husband and I have always believed in a good hearty soup for a cold, snowy day," she explains. Although the rec ipe calls for dried parsley, thyme and basil, you can use fresh herbs if they're available. The general rule when you’re substituting fresh for dried is to triple the amount of dried herbs called for in a recipe. Round out your meal with Theresa Slemp's recipe for Whole-Wheat Soda Bread. “This is a hearty bread that goes very nicely with soups,” the Afton, Tenn., resident says. This classic Irish quick bread uses baking soda instead of yeast as leav ening. And according to baking lore, the cross that’s cut into the loaf before baking scares away the devil. As always, American Profile looks for ward to receiving—and publishing—your favorite recipes each week and sharing them with our millions of readers across the nation. Search Our Recipe Database! Our new online recipe database has over 500 more Hometown recipes organized by category and keywords. Just log on to AmencanProfile.com and click on Recipes. linmran/W/Aiconi [RECIPE: I M] 11 'U HI -77/7 Photo: Higfi Cotton Food Styling & Photography 1 Whole-Wheat Soda Bread jflj Snow Day Vegetable Soup Snow Day Vegetable Soup I Zi sticks unsalted butter 3 celery stalks, chopped 1 large white onion, chopped 2 green onions, chopped 14 garlic clove, minced 3 large white potatoes, diced 3 large carrots, diced I Zi teaspoons each dried parsley, thyme and basil I or 2 bay leaves Garlic salt 3/2 quarts chicken broth or water 2/2 (6-ounce) cans tomato paste I cup green peas, fresh or frozen I cup corn, fresh or frozen I cup green beans, fresh or frozen Melt butter in a large Dutch oven and add celery, onion, green onions, garlic, potatoes and carrots; saute vegetables until slightly tender. Add pars ley, thyme, basil and bay leaves; stir to combine. Season with garlic salt. Add chicken broth and tomato paste. Bring to a boil. Add green peas, com and green beans. Reduce heat to medium low. Simmer 45 minutes to I hour. Garnish with grated Parmesan cheese if desired. Serves 8. Whole-Wheat Soda Bread 1 cup all-purpose flour 2 tablespoons brown sugar 1 teaspoon baking soda Zi teaspoon salt 2 tablespoons cold butter 2 cups whole-wheat flour Zi cup old-fashioned rolled oats IZi cups buttermilk Preheat oven to 375 F. Grease a bak ing sheet. Combine all-purpose flour, sugar, soda and salt. Mix well. Cut in butter with two knives or a pastry cutter. Stir in whole-wheat flour and oats. Make a well in the center and pour in buttermilk all at once. Mix with a fork until well blended. Turn dough out onto a floured board and knead I minute. Shape into a ball and set on baking sheet. Press into a 6-inch circle. Cut a cross in the top. Bake 40 minutes or until well browned and loaf sounds hollow when tapped on the bottom.