After weeks of slipping and sliding across icy sidewalks, trudging through knee-high snowbanks and shivering in spite of four layers of clothes the only positive thing that I can say about winter is that it gives me an excuse to make soup. Why soup? It’s one of the easiest, most versatile dishes around. Put water or stock, vegetables and seasonings in a pot. Add heat and – voila! – in a short time you’ve got a filling, wholesome meal. One of my many favorites is peppery black bean soup. Featuring just enough spices to chase away the cold, this soup will warm you from head to toe. You can quickly turn this into a vegan offering by substituting vegetable for chicken stock. PEPPERY BLACK BEAN SOUP Serves 6 to 8 2 tablespoons olive oil 1 large white onion, diced 4 cloves, minced 4 (15-oz) cans black beans 3/4 teaspoon ground cumin 1/2 teaspoon sweet paprika 1/4 teaspoon crushed red pepper 1/4 teaspoon cayenne 2 cups chicken or vegetable stock 1 (15-oz) can diced tomatoes and …