Let’s face it, everything gets a little hectic on Halloween, especially if you’re getting children ready to go trick-or-treating.

Make it easy on yourself and put on a pot of soup early in the day. Serving them something nourishing beforehand, like a few vegetables, you won’t feel so bad when the children get into their bags filled with candy treats later.

Both Healthy Vegetable Soup and White Bean Soup are easy to make, with the latter being quicker to make than the former.

I like recipes that have a story with them and the Healthy Vegetable Soup one has a fitting story connected. The recipe was submitted by Laurie Martin Smith in the “Tell Me More” cookbook by The Junior League of Lafayette Inc.

Smith says, “It is remarkable how the aroma of different foods calls up special childhood memories. When I smell homemade vegetable soup simmering on the stove, I immediately think of the joy that Halloween brought to me as a child. In our home, that aroma was the signal that the time of ghost, goblins and things that go bump in the night was at hand. Every Halloween, my mother’s vegetable soup would be waiting when I arrived home from school with my brother and sisters. It had been simmering all day. It was a special treat, but also my mother’s loving way of helping us to stay warm as we went about the neighborhood on our happy mission of Trick or Treat.”

Occasionally, I get requests for vegetable soup recipes, and Smith’s recipe makes a big pot of vegetable soup chock-full of vegetables. The recipe makes about 7½ quarts, but it can be halved for serving less. Vegetable soup is very forgiving, so you can add or reduce amounts according to your taste.

The White Bean Soup can be made in about 30 minutes since it uses canned beans, broth and tomatoes. The onions and celery are sautéed with the cubed ham and sausage. I made this recipe with just ham instead of a mix of ham and sausage.

Cornbread muffins are delicious with any soup. The simple recipe for Double-Corn Muffins uses cornmeal and a cup of whole kernel corn in the batter.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.