Temperatures are starting to dip as we get closer to fall, which means it’s time for a cool weather stand-by: soup. This soup takes advantage of carrots found at the local Farmer’s Market, using orange, white, yellow, and even purple carrots. If you cannot find mixed carrots, use regular carrots and perhaps a parsnip for variety. Also, this recipe uses the carrot greens, but parsley is a perfectly adequate substitute.

For this recipe, I used French lentils, which are black and smaller than standard lentils. Regular brown or green lentils are fine as well, just check cooking times to be sure the lentils are softened to a desired consistency. I also used an infused Tarragon Vinegar, but white wine or red wine vinegar can be used instead (or another infused vinegar of your choice, such as shallot vinegar).

French-Style Lentil Soup w/ Mixed Carrots
adapted from Everyday Food

3 strips of bacon, cut into 1/2 inch pieces
3-6 small to medium carrots of various colors, finely diced
1 onion, finely diced
3 garlic cloves, minced
2 tbsp tomato paste
1 1/2 cups French lentils, picked over and rinsed
1-2 sprigs fresh thyme
1 bay leaf
1 cinnamon stick
3 1/2 cups low-sodium chicken broth
1 tbsp tarragon vinegar
Salt and pepper
2 tbsp carrot greens, minced

In a large Dutch oven, cook bacon over medium heat until browned and crisp, about 8-10 minutes. Add onions and carrots, cook until softened, about 5 minutes. Add garlic and saute 30 seconds. Add tomato paste and saute for 1 minute.

Add lentils, thyme, bay leaf, cinnamon stick, chicken broth and 2 cups water. Bring to a boil, then reduce to a simmer. Cook, covered, until lentils are tender, 30 to 45 minutes. If soup becomes too thick, add up to 1 cup more water (or chicken broth).

Remove thyme sprig, bay leaf, and cinnamon stick. Stir in vinegar, 1 tsp salt, and 1/4 tsp pepper. Top with carrot greens and serve immediately.

As soon as I saw this recipe, I knew James would love it. The rustic, hearty flavors have a slightly southern flair, given the recipe came from Southern Living magazine. Of course, I made a few alterations to the recipe (the original version had dried plums, which just did not sound good!) and the results were a big hit. The biggest substitution was using kielbasa instead of Italian sausage, which worked out really well in the dish.

The main issue I had with the original recipe was that it used pre-packaged measurements in the ingredient list (ex: 1/2 of a 20 oz  package of bite-sized dried plums), which means you have to actually buy the package or put forth your best guess on the amounts. Given the economy, many people are buying in bulk and using simple measurements such as “1 cup” or “1/2 cup” would lend itself better to the recipes usability.

Kielbasa & Peppers w/ Couscous
adapted from Southern Living

1 cup couscous
1 cup golden or regular raisins
1 lb kielbasa, sliced 1/2 inch thick
2 tbsp olive oil
2 sweet bell peppers (red, orange, or yellow) thinly sliced
1/2 red onion, thinly sliced
2 garlic cloves, minced
Sea salt
1/4 tsp crushed red pepper flakes
1 Granny Smith apple, diced
1 1/4 cups low-sodium chicken broth
2 tbsp orange juice
2 tbsp brown sugar
1 tbsp cornstarch
Cracked black pepper

Bring 1 cup of water to a boil. Remove from heat and stir in couscous and 1/4 tsp sea salt. Cover and let set for 5 minutes. Fluff with a fork and stir in raisins.

In a large skillet, heat olive oil. Over medium-high heat, saute bell peppers, onion, garlic, and red pepper flakes with 1/4 tsp sea salt for 3-5 minutes, until tender. Add kielbasa to pan and saute until warmed through, about 5 minutes. Add additional olive oil to pan if needed. Add diced apples and an additional 1/4 tsp of sea salt and saute 2-3 minutes.

Meanwhile, whisk together chicken broth with orange juice, brown sugar, cornstarch, and 1/2 tsp sea salt. Add to skillet and bring liquid to a boil. Reduce heat and cover, simmering for 2 minutes or until liquid has thickened slightly. Remove from heat and toss all ingredients. Season to taste with cracked black pepper.

Serve kielbasa and peppers over a bed of couscous. Spoon additional sauce from the pan over top.

Originally, this recipe came from the local newspaper. When I started making it, however, it called for 1/4 cup butter and 1/2 cup cheese in the soup. That gave me pause because I have never used that much butter in soup, and it didn’t seem like a cheese-based soup. It seemed like the recipe was using butter and cheese to add flavor, rather than building the flavors of the soup with herbs, onions, and other healthy ingredients.

I started tinkering with the recipe, as I tend to do, and ended up with something very different from the original. I changed proportions, added and subtracted ingredients, and completely disregarded the use of butter or cheese. The end result was fantastic! James and I both enjoyed this hearty soup, packed full of vegetables and protein-rich great northern beans. A relatively small amount of sausage (1/2 lb) gives flavor and body to the soup.

Great Northern Bean & Sausage Soup

1/2 lb sweet Italian sausage
1 onion, chopped
3 garlic cloves, minced
sea salt
2-3 small or medium carrots, diced
1 can (14-15 oz) petite diced tomatoes, undrained
2-3 sprigs fresh thyme
1/4 tsp crushed red pepper flakes
2 cans (15 oz each) great northern beans, drained and rinsed
6 cups chicken stock or broth
6 cups fresh spinach, roughly chopped
black pepper, to taste

In a large stockpot over medium-high heat, cook sausage until browned, crumbling with a wooden spoon. Add onions, garlic, carrots and a pinch of salt. Saute until onions soften, about 3-5 minutes. Add tomatoes with liquid, thyme sprigs, and red pepper flakes. Bring to a boil and reduce heat to medium. Add beans and cook until most of the liquid has cooked off, about 5-7 minutes.

Add chicken stock to pan. Using wooden spoon, scrape any browned bits off the bottom of the pan. Bring to a boil and stir in chopped spinach. Reduce heat to low and simmer until spinach wilts, about 3-5 minutes. Remove from heat and add black pepper to taste. Let stand 5 minutes before serving.

Frugal Breakdown:
1/2 lb sausage: $1.48
1 onion: $0.50
3 garlic cloves: negligible
sea salt: negligible
2-3 carrots: $0.75
1 can diced tomatoes: $1.05
2-3 sprigs fresh thyme: $0.50
1/4 tsp crushed red pepper flakes: negligible
2 cans great northern beans: $1.78
6 cups chicken broth: $2.29
6 cups fresh spinach: $2.00
black pepper: negligible
TOTAL: $10.35

Verdict: So close! Though the sausage is not necessary, which would bring the total to $8.87. Some of the broth could be replaced with water, which would decrease the total as well. The total would probably increase even more with the original version including butter and cheese.

Regardless of the price, this was a huge hit. We also had couple rolls on the side from the local bakery, which added $1.50 to the meal. There are easily 6 servings of this soup, so even at the original price that is only $1.72 per serving, plus about $3 for rolls. The soup is even better the next day, after the flavors have a chance to mingle.

Another Soupified recipe, this one has been the favorite since the project began. James and I both enjoyed this simple soup, packed full of vegetables and a flavorful broth. With some easy substitutions, this could easily transform into a vegan recipe (swap out vegetable broth for chicken stock and substitute oil for butter).

Caraway seeds do not show up often in my recipes, even though they have a wonderful, anise-like flavor. If you do not have caraway seeds, try using dried basil with a pinch of dried thyme or ground anise seed.

Cauliflower Soup
adapted from Cooking Light

2 tbsp butter
1 large onion, finely chopped
1 large head cauliflower, chopped or broken into florets
3 Yukon gold potatoes, peeled and diced
1 large carrot, finely chopped
1 tsp caraway seeds
6 cups fat-free, less-sodium chicken broth
1/2 tsp salt
1/8 tsp freshly ground black pepper

Melt butter in a large stock pot over medium-high heat; add onion with a pinch of salt and saute 4 minutes or until lightly browned, stirring occasionally.

Add the cauliflower, potato, carrot, and caraway seeds. Cook 6 minutes or until cauliflower begins to brown, stirring frequently. Add broth; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in salt and pepper.

Above: Top individual bowls of soup with fresh ground black pepper, if desired.

Well, it’s finally here! The first meal at the new apartment, complete with dinner guests. This recipe is from Real Simple magazine. It combines some of my favorite things: sweet potatoes, stir-fry, garlic, and hoisin sauce. Hoisin sauce is the Asian version of ketchup (it goes on everything!). Prepare the sauce first, then the stir fry.

For wine, I served Gewurtztraminer, which is as hard to pronounce as it is to spell (ga-VERZ-tra-mee-ner). This wine is fruity and lush, with a semi-sweet to almost medium-sweet taste. It is well known as one of the few wines that compliment Asian cuisine, particularly spicy dishes. Fetzer from California produces a great variety with a reasonable price: about $7-$9 a bottle.

To complete the dish, I prepared Vigo’s Saffron Yellow Rice to serve with the stir-fry. While normally I reserve this for Mexican dishes, but the flavor also goes well with Asian cuisine.

Garlicky Hoisin Sauce
from Real Simple

1 1/2 tbsp olive oil
3 green onions, white parts only, chopped (reserve green parts for stir-fry)
6 cloves garlic, minced
1/2 tsp crushed red pepper flakes
3/4 cup hoisin sauce
1/2 cup water
1 1/2 tbsp soy sauce
1 1/2 tbsp sugar

Heat a skillet or small saucepan over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes. Cook until fragrant, about 15 seconds. Add remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Set aside and keep warm.

Garlicky Hoisin Beef
from Real Simple

2 1/2 tbsp olive oil
1 lb flank or boneless sirloin steak, thinly sliced
1 red, orange, or yellow bell pepper, seeded and thinly sliced
1 medium sweet potato, peeled, halved lengthwise and sliced 1/4 inch thick
1/3 cup water
1/3 to 1/2 lb snow or sugar snap peas
3 scallions (green parts only, reserved from sauce), cut into 1 1/2 inch lengths
1 recipe Garlicky Hoisin Sauce
cooked rice or noodles, for serving

Heat a large skillet over high heat. Add 2 tbsp oil and heat for 30 seconds. Add the steak, working in batches if needed, and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Reduce heat to medium-high, add remaining oil, scraping the bottom of the pan to loosen any browned bits, and add the bell pepper and cook, stirring constantly for 10-15 seconds.

Add the sweet potato and water, cover partially and cook for 7 minutes, stirring occasionally, until potatoes are near tender. Add the peas and scallions, cook for 1 minute. Add the Garlicky Hoisin Sauce and increase the heat to high. When it starts to bubble, add steak back to the pan. Toss ingredients and heat until warmed through, about 1 minute. Serve immediately over rice or noodles.