A vegetable-beef stew: 2 lbs frozen mixed vegs, 2 large onions diced, a large handful of potatoes diced, a pint of green beans, 2 or 3 pints of cut tomatoes; whatever is in the leftover-bits-for-soup freezer container; a half-pound of top round or whatever diced very small. Using a 5 qt pot: brown beef in 2T canola oil, add onions and stir until they are translucent, add remaining items and then water to barely cover contents. Sprinkle 2T marjoram and 1T crushed rosemary over all; put lid on, turn heat to simmer after it begins to bubble. If you're not on a sodium-restricted diet add 6 cubes of Wyler beef boullion just before simmer. Let simmer until potatoes are cooked, about 5 hours; add 2T lemon juice or 1 1/2 T cider vinegar. This is one of those soups that are even better the next day. Makes about 4 quarts, freeze leftovers in serving-size portions.

Mary, thank you so much for posting the recipes! They all look so good, I wouldn't know which one to try first!! I already have them copied and put in my new recipe folder. Beth

AH....I get why this isn't what I expected and why it is "light" as the writer notes. From the NYT story on the soup.. As I figured, the ingredient list called for red lentils (check), broth (check), onion (check), cumin (check), garlic, lemons and chili powder (check, check, check). Then came some surprises: dried mint, fresh tomatoes and bulgur -- none of which were in the cupboard. As determined as I was to make the soup, I was equally determined not to leave the house. It was cold and rainy, and there was only so much I was willing to sacrifice for a nascent crush. Still, I had my heart set on lentils. Clearly, there would need to be some compromises if this was going to work. The tomatoes were easy to get around. I used a fat dollop of tomato paste instead, sautéing it with the onions and garlic to give it a sweeter, more intense flavor. I also added a chopped carrot to compensate for the lost vegetable matter and to deepen the color. The bulgur was harder to swap out. I considered rice, buckwheat groats, even steel-cut oats before deciding to leave it out altogether and double the lentils. I had plenty, and weren't they the point after all? Then I added some broth to the pot and set it all to simmer. Half an hour later, my lentil soup was bubbling hot and ready. I squeezed in some lemon for vibrancy, drizzled on some good olive oil for richness, and to substitute for the mint, floated a handful of chopped cilantro over the surface. I was a little nervous about digging in. With all my changes, would the soup live up to my expectations? In fact, it was even better. Lighter and more brothy than the bulgur original, it had a buoyant, lemony disposition grounded by a profound cumin and chili backbone. It was the perfect lentil soup, at least for me. Bright, deep, compelling, and easily accessible: if I kept a supply of red lentils around, I could make the soup in under an hour whenever my heart desired. I have been making it ever since. No sign of the original recipe she received from her friend. I'm going to make some grain to add tonight, and next time I make her recipe I am going to double HER amount of lentils. All our mileage varies, and this certainly did have a fresher taste than most lentil soups. I can see it being gorgeous in little expresso cups or shot glasses.

Roasted Bell Pepper Soup 4 large red, yellow or orange bell peppers (pictured is yellow and orange) 1 tablespoons olive oil or butter 1 medium onion 4 cloves garlic; minced Kosher salt and fresh ground pepper 4 cups chicken broth ("Imagine" organic) pinch of cayenne pepper to taste Place whole peppers on a rack place into a shallow oven-proof dish to catch juices. Set oven to broil and place peppers 5-inchs from heat source for 30 to 35 minutes, turning occasionally until skin is blistered and browned, turning often. Immediately place peppers in a plastic bag and close tightly. Let stand at least 20 minutes to cool. Remove skin, seeds and stems. Cut into strips. Meanwhile, In a large heavy saucepan, heat olive oil; add onion, along with salt and pepper and sauté until softened but not brown. Stir in garlic and cook 1 minute. Add roasted bell peppers and broth; bring to a boil then reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream. Serves 4 generously. *Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release! Or, if you don't want to take the time to roast the peppers this one is awesome too. (Also better for you because there is more fiber in the skin of the peppers.) 2 tablespoons olive oil or butter 4 large red, yellow or orange bell peppers (picture has all three colors) 1 medium onion 4 cloves garlic; minced kosher salt and fresh ground pepper 4 cups chicken broth ("Imagine" organic) pinch of cayenne pepper to taste In a large heavy saucepan, heat olive oil. Chop peppers and onion, add to oil along with salt and pepper; sauté until softened. Stir in garlic and cook 1 minute. Add broth, bring to a boil reduce heat to low and simmer 25 to 30 minutes until reduced by half. Puree in small batches in a blender. Return to saucepan by pouring through a wire strainer; season to taste. Garnish with unsweetened whipped cream or croutons. Serves 4 generously. *Puree soup while still hot for a velvety, smooth texture. Do not fill blender more than 1/3 full at a time and vent the top for steam to release! Marilyn