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.

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.

Lentils have not previously made their way into my kitchen before, but many articles about frugal cooking mention lentils so I thought it was high time I gave them a try. There are two basic types of lentils: red lentils and green or brown lentils. Green and brown lentils are more or less interchangeable, while red lentils are not interchangeable with green or brown.

Lentils are a basic in Middle Eastern cuisine and have made their way into French, Mexican, Indian, and North American cuisine as well. These little round legumes are packed full of fiber, protein, and iron, making them a nutritional powerhouse for a very low price. A substitute for meat, lentils are a vegan/vegetarian staple that is also good for the environment.

Lentil Minestrone
adapted from New York Times

2 tbsp olive oil
1 onion, diced
2 carrots, diced
4 cloves garlic, minced
sea salt
1 can (14-15 oz) diced tomatoes, undrained
1 lb brown or green lentils, rinsed and sorted
2 1/2 quarts water
2 sprigs fresh thyme
1 bay leaf
6 cups baby spinach

Heat  oil in a large, heavy stockpot over medium heat. Add onion and carrot, cook, stirring, until the onion is tender, about 5 minutes. Add garlic and 1/2 teaspoon salt. Saute just until the garlic is fragrant, about 1 minute, and add the tomatoes. Turn up the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.

Stir in the lentils, water, thyme sprigs and bay leaf, bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Add salt to taste and spinach. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Remove thyme sprigs and bay leaf before serving.

Frugal Breakdown:
olive oil: negligible
onion: $0.50
2 carrots: $0.39
4 cloves garlic: negligible
sea salt and pepper: negligible
1 can (14-15 oz) diced tomatoes: $1.05
1 lb brown or green lentils: $1.33
2 1/2 quarts water: negligible
2 sprigs fresh thyme: $0.56
1 bay leaf: negligible
6 cups baby spinach: $1.49
TOTAL: $5.32

Verdict: A rousing success. What’s more, at 6 to 8 servings per batch of soup, that’s less than $1 per serving.

Lentils were on sale 3 (1 lb bags) for $4.00, so I have plenty left to try in other dishes. Pantry staples like canned tomatoes and garlic lend flavor to the dish, while fresh vegetables like carrots and spinach are not too expensive. Broth or stock would make this more flavorful, but water and fresh herbs worked just fine.

If 6 to 8 servings of the same soup sounds a little too much, here is a way to enhance those leftovers. It is not uncommon in North American and European cuisines to add bacon, sausage, or salted pork to lentil dishes for flavor. Since minestrone is an Italian soup, I added a 1/2 pound of Italian sausage, which adds $1.48 to the dish, making the total $6.80 (you can add more or less depending on how much soup you have left). Here are the basic directions:

Brown sausage in a skillet, crumbling into small pieces with a wooden spoon. Meanwhile, heat leftover soup in a stockpot until boiling. Add a few ladles of the soup broth into the skillet with the sausage, scraping the bottom of the pan to loosen the browned bits. Add sausage and liquid to the stockpot. Reduce heat and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then serve.

To celebrate the beginning of Frugal Nation and the end of Soupified, I bring you a bowl of tasty soup made with some basic ingredients from the pantry and vegetable drawer. These simple ingredients create a delicious and satisfying soup for a small amount of money. The earthy flavor of parsnips balances the sweetness of the potatoes, along with fresh ginger for a subtle warmth to the soup.

I purchased canned chicken broth, but homemade would certainly work just as well. With making soup, I find butter and chicken stock add a richness that olive oil and vegetable broth cannot. This does not mean you could not make this a vegetarian soup, but it changes the flavor. Vegetable stock, if not homemade, can also be much more expensive than chicken broth.

This soup could also be blended, but I personally do not prefer pureed soups. If you want to puree the soup, place in a blender in batches after the final step below. Be sure to remove the center cap of the top to allow steam to escape (hot liquids will expand).

Sweet Potato & Parsnip Soup

2 tbsp unsalted butter
1 yellow onion, diced
1 inch fresh ginger, peeled and minced
3 large sweet potatoes, peeled and chopped
3 parsnips, peeled and diced
2 tsp dried basil
6 cups chicken broth or stock
fresh ground black pepper

Melt butter in a large stockpot. Add onions and a small amount of salt. Saute for 3-5 minutes until softened. Add ginger and saute for 30 seconds or until very fragrant. Add parsnips, sweet potatoes, and basil. Cook, stirring constantly, until vegetables begin to turn golden brown.

Add chicken stock and bring to a boil. Reduce heat and simmer until vegetables are tender when pierced by a fork, about 25 minutes. Add peppper to taste.

Frugal Breakdown:
butter: negligible
onion: $0.50
fresh ginger: $0.19
3 large sweet potatoes: $2.98
3 parsnips: $1.50
dried basil: negligible
6 cups chicken broth or stock: $2.09
fresh ground black pepper: negligible

TOTAL: $7.26

Servings: 6
Price per Serving: $1.21

Verdict: Success! With some money leftover for some nice bread on the side.

While the cost is specific to the ingredients I used, you could also substitute other vegetables in this soup. Celery would be a good replacement for parsnips, or another root vegetable such as turnips. Carrots might be a little too sweet along with the sweet potatoes, but a hardy winter squash could substitute for sweet potatoes (such as butternut or acorn).

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.