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.

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 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.

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).

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.

Pre-shredded cheese can be dry and difficult to melt. Buy a brick of cheese and shred it yourself just before adding to the pan. The cheese will be softer, which is also better for topping hot soup!

Beer Cheese Soup
adapted from Cooking Light

4 1/2 cups less-sodium chicken broth, divided 
2 medium Yukon gold potatoes, peeled and cubed
2 tbsp unsalted butter 
1 medium onion, diced
1 large carrot, diced
2 cloves garlic, minced
1 package (10 oz) broccoli florets, thawed
1/2 cup all-purpose flour, spooned and leveled
2 1/2 cups 2% milk
12 oz sharp cheddar cheese, shredded
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
1/4 tsp black pepper
1/8 tsp salt
1 (12 oz) can or bottle of beer
freshly ground black pepper (optional) 

Simmer 2 cups of chicken broth with potatoes in a medium saucepan. Cook 15 minutes of until potatoes are tender. Transfer potato mixture to a blender, removing center piece of the blender lid to allow heat to escape. Secure lid on blender and place a clean towel over the opening to avoid spills. Blend until smooth and set aside. 

Over medium heat, melt butter in a large stockpot. Add onion and carrot, saute 5 minutes or until tender. Add garlic to pan, cook about 30 seconds or until fragrant. Add remaining 2 1/2 cups chicken broth and broccoli, bring to a boil. 

Whisk together flour and milk, then slowing whisk into stockpot. Cook until slightly thickened, about 1 minute, stirring constantly. Add potato mixture, shredded cheese, dry mustard, Worcestershire sauce, pepper, and salt. Stir to combine. Add beer to pan and bring to a simmer. Cook 15 minutes or until cheese has melted. Garnish with black pepper, if desired. 

Above: Broccoli and carrots add body to the soup, along with some healthy vitamins.

The original recipe called for chicken stock, which I substituted with Simple Garlic Broth. Another vegan option would be vegetable stock. Because I used garlic stock, I omitted the garlic in this recipe. If you are using chicken or vegetable stock, also add 1 clove of minced garlic and 1 tbsp of oil to saute. I also used diced tomatoes with basil and oregano for an earthier flavor.

African Peanut Stew
adapted from Real Simple

1 (28 oz) can chopped tomatoes (do not drain)
1 (6 oz) can tomato paste
3 large carrots, peeled, halved lengthwise, and thinly sliced
1/2 cup creamy peanut butter
4 cups garlic broth
1 tbsp balsamic vinegar
2 tsp sea salt
1/4 tsp cayenne pepper
1 cup uncooked white rice
6 green onions, chopped
1/4 cup roasted peanuts, coarsely chopped

In a large stockpot, combine tomatoes, tomato paste, carrots, peanut butter, broth, vinegar, salt, and cayenne pepper. Whisk together over medium heat. Bring to a boil. Add rice and reduce heat to low. Cover and cook for 20 minutes.

Ladle into bowls and top with green onions and peanuts.

The recipe called for a bouquet garni, which is basically herbs tied together with kitchen string and allowed to simmer in a dish to impart flavor. By tying the herbs together, it makes them easier to find and remove before serving. Since the broth already needs to be strained, I skipped that step and just tossed the herbs into the stock pot. Smashing the garlic cloves slightly allows the flavor and healthy benefits to steep into the broth, but do not chop or the broth will be too strong.

Simple Garlic Broth
adapted from the New York Times

5 cups water
2 heads garlic
1 tbsp olive oil
1 fresh bay leaf
2 fresh sage leaves
2-3 sprigs fresh thyme
salt, to taste

Separate garlic cloves and smash each one slightly. Peel garlic cloves and cover with water in a large stock pot. Add olive oil and herbs. Bring to a boil over high heat.

Reduce heat and simmer, covered tightly, for 1 hour. Remove from heat and strain, discarding herbs and garlic. Add salt, about 1/4 or 1/8 of a teaspoon at a time, whisking and tasting between additions.

If not using immediately, allow to cool to room temperature before storing, tightly covered, in the refrigerator for up to 2 days. Yeilds about 1 quart of garlic broth.

Instead of discarding the garlic, consider using in another recipe. The softened cloves will mash into a paste and would be great to mix into mashed potatoes or hummus.

To prepare lemongrass, peel the outside layer away and discard. Smash the ends (a meat tenderizer works well) to release the oils and infuse the flavor into the stock. You only need to pound lightly and do not break the stalk, as you will need to remove before serving.

Asian Chicken Noodle Soup
adapted from Cooking Light

1 tbsp vegetable oil
1 tbsp minced garlic, 5-6 cloves
1 tbsp grated ginger
2 stalks fresh lemongrass, peeled and smashed
2 cups water
2  (14 oz) cans fat-free, less-sodium chicken broth
1  lb chicken breast,  cut into bite-sized pieces
4  oz  uncooked angel hair pasta
1/2  tsp salt
1/4 tsp crushed red pepper flakes
2 green onions, thinly sliced

Heat oil in a large stock pot over medium-high heat. Add garlic, ginger, and lemongrass; saute 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Please enjoy this spicy and savory soup offering, chocked full of warmth and goodness. Each serving has plenty of protein as well as tons of veggies, making it a wonderful meal in a bowl.

Gypsy Soup
Milwaukee Journal Sentinel

2 tbsp olive oil
2 sweet yellow onions, diced
3 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
3 ribs celery, chopped
1 cup diced green bell pepper
1 tbsp paprika
1 1/2 tsp ground turmeric
1 1/2 tsp dried basil
1/2 tsp sea salt
1/2 tsp ground cinnamon
dash cayenne pepper (about 1/8 tsp)
1 can (14-16 oz) diced tomatoes, undrained
2 cans (15 oz) chick peas (garbanzo beans), rinsed and drained
2 vegetable bouillon cubes, dissolved in 4 cups water

Heat oil in a large stock pot over medium heat. Add onion, garlic, sweet potato and celery, and saute for 5 minutes, stirring frequently.

Stir in bell pepper and spices. Saute another 3 minutes. Add tomato, chick peas, and vegetable stock. Simmer until vegetables are tender, about 20 minutes. Season to taste with salt and fresh ground black pepper.

Above: Sweet potaoes, celery, garlic, and onions, chopped and ready to become soup.

Above: Paprika, turmeric, dried basil, cinnamon, and a dash of cayenne pepper give the soup its spicy warmth and smokey flavor.