The weather outside is definitely frightful as I write this column. While many of you are home from work today, whip up a couple of these hearty soups. All recipes are slow-cooked in a crock pot. They'll warm you from the inside out.

Happy eating!

Beer Cheese Soup

1/2 cup butter 3 cups chicken broth 1 tbsp. Worcestershire sauce 1/2 cup fresh chopped chives or 2 to 3 tablespoons frozen chopped chives 1 c. flour 16 oz. jar Cheez Whiz 3/4 cup beer, or use non-alcohol beer 1 1/2 cups cream

Melt butter; stir in flour. Add broth, stirring constantly, until thick, then add to butter mixture. Remove from heat; add remaining ingredients, except cream. Cook on low in slow cooker 4 to 6 hours; add cream the last 20 minutes. Beef and Cabbage Soup

1/2 head of cabbage, chopped 1 medium onion, chopped 1 large carrot, thinly sliced 3 to 4 tablespoons rice 2 ribs celery, sliced in 1/2-inch pieces 1 teaspoon garlic powder 3 cups beef broth (can make from bouillon or base and hot water) 1 or 2 meaty soup bones or beef shanks, about 1 pound 2 cans (14 1/2 ounces each) tomatoes, diced coarsely ground pepper

Combine all ingredients in the slow cooker/crock pot. Cover and cook for 8 to 10 hours on low. Taste before serving; add salt and more pepper if necessary.

Hamburger Soup

1 pound lean ground beef 1 cup chopped onion 1 large (28 oz.) can whole tomatoes, chopped 3 cups diced potatoes 1 (16 oz.) can cut green beans 2 teaspoon chili powder 2 to 3 dashes cayenne pepper sauce , or to taste 2 (10 1/2 oz.) cans condensed beef broth, undiluted 1 cup chopped celery 1 cup sliced carrots 1 teaspoon salt 1 teaspoon Worcestershire sauce

Brown ground beef with onion and celery; drain off fat and transfer to slow cooker. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on LOW for 7 to 9 hours.