I know it’s summer in the northern hemisphere, but it’s winter here in Australia. Allyson made this wonderfully warming and delicious soup for dinner last week. It’s from Donna Hay.

1 tablespoon olive oil
2 brown onions, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander (cilantro)
1 ½ cups red lentils
3 cups vegetable stock
4 cups water
1 tablespoon finely grated lemon rind
300 grams (10oz) roughly chopped spinach
sea salt and cracked pepper
1 cup plain thick yogurt
2 tablespoons fresh cilantro (coriander) chopped

Heat a large saucepan over medium-high heat. Add the oil, onion, cumin, and ground coriander and cook for 6 minutes or until the onion is well browned. Add the lentils, stock, water, and lemon rind and bring to the boil. Cover and allow to simmer for 15 minutes or until the lentils are soft. Stir through the spinach. To serve stir through the salt and pepper, then ladle soup into bowls or mugs. Combine 1 cup thick, plain yoghurt and 2 tablespoons chopped cilantro (coriander) and spoon on if desired.  Serves 4.

Serves 6

12 slices bacon (I use a jar of Hormel bacon pieces, it saves time)
2/3 cup margarine or butter
2/3 cup flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions
1 Place bacon in a large deep skillet. Cook over medium heat until browned. Drain, crumble and set aside. *Eliminate this step if you used the jar of bacon bits. Baccos won’t work. They will just dissolve in the soup and make it an interesting pink color. Use real bacon pieces.
2 In a large pot, melt the butter or margarine over medium heat. Whisk in flour until smooth. Gradually stir in the milk, whisking constantly until thickened. (If you heat the milk in the microwave or a pan before adding to the flour/butter mixture it will thicken faster. Stir in the potatoes and onions and bring almost to a boil.
3 Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Turn off heat and continue stirring frequently until cheese is melted.

1 can kidney beans
1 can black beans
1 can diced chillies
1 can Mexican tomatoes
1 medium onion chopped
2 carrots sliced
1 small can corn
1 clove garlic minced
1 teaspoon chili powder
3 – 4 cups water
2 tablespoons beef bouillon

Put all the ingredients in a slow cooker and cook on low or high depending on how soon you want it. You can also make it in a pot on the stove.

1- 14 ½ ounce can chicken broth
1- 14 ½ ounce can tomatoes cut up
1 ¼ cups water
1 cup chopped onion
¾ cup tomato juice
½ cup chopped carrot
½ cup sliced celery
1 tablespoon snipped fresh basil or 1 teaspoon dried basil crushed
¼ teaspoon garlic powder
1- 15 ounce can white kidney beans or great Northern beans (rinsed and drained)
1 medium zucchini sliced ¼ inch thick
1 cup frozen Italian green beans or regular green beans
½ cup macaroni or other small pasta

Put first nine ingredients in a pot and bring to a boil. Simmer 20 minutes. Add white beans, zucchini, green beans and pasta and return to boiling. Reduce heat and simmer 15 minutes longer until vegetables and pasta are cooked. Top with Parmesan cheese if desired

1 pound ground beef
½ onion, chopped
4 cups beef broth (canned or made with Knorr beef boullion cubes)
1 14 ½ ounce can chopped tomatoes
2 tablespoons sugar
1 ½ cups frozen corn
2 carrots peeled and sliced
4 potatoes peeled and diced
1 teaspoon taco seasoning
Salt and pepper to taste

Brown ground beef and onion. In a large saucepan combine all ingredients . Cook uncovered until vegetables are tender. Top individual bowls of soup with grated cheese.