Once the kids are back in school, many families have to eat and run. But that doesn’t mean there shouldn’t be quick, hot meals.

When time allows, I make a couple of batches of white bean soup to stash in the freezer so it can be available when you’re pressed for time. Served with hot French bread and an apple salad, you can’t go wrong.

QUICK AND HEARTY WHITE BEAN SOUP

Makes about 8 servings

• 3 tablespoons vegetable oil
• 1 cup chopped yellow onions
• 1/2 cup chopped celery
• 1/2 pound salt meat or ham pieces, chopped
• 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
• 4 slices bacon, chopped (optional)
• 3 cans white beans (I prefer the Trappey’s beans that are creamy)
• 3 cans water or chicken broth
• 1 can Ro-tel tomatoes
• Salt, black pepper, and cayenne to taste

Heat the oil in a large, heavy pot over medium heat. Add the onions, celery, salt meat or ham, sausage and bacon, if using, and cook, stirring, for about five minutes, or until the onions are soft and golden.

Add the beans, water or chicken broth, and the tomatoes. Stir to blend. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 30 minutes, stirring occasionally. Season to taste with salt, black pepper and cayenne, but be aware that the salt meat, sausage, and bacon and the tomatoes are salty and peppery.

Skim off any oil that has risen to the surface and then serve hot.