Someday winter is going to come, or at least cooler weather. This is a really good soup.

Italian Sausage & Bean Soup

About 1 pound mild Italian sausages, casings removed
1 clove garlic, minced or pressed
1 large onion, chopped
1/3 cup chopped parsley
2 medium carrots, thinly sliced
1 cup thinly sliced mushrooms
1 can (about 1 lb) garbanzo beans
3 cups water
2 beef bouillon cubes
1/2 teaspoon ground sage
Salt and pepper

Crumble the sausages into a 3-quart pan over medium-high heat. Cook, stirring to break up, until browned. Add garlic, onion, 1/4 cup of the parsley, carrots, and mushrooms. Cook, stirring, until onion is soft.

Add garbanzos and their liquid, water, bouillon cubes, and sage. Bring to a boil; cover and reduce heat. Simmer until the carrots are tender, about 10 minutes. Season to taste with salt and pepper. Skim off any fat and discard. Garnish with remaining parsley. Makes 4 servings.

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Lentil soup is always good. I've found that a little bit of chili powder perks up any soup, and you don't even know it's there.

Lentil Vegetable Soup

2 tablespoons salad oil
1 large onion, chopped
1 clove garlic, minced or pressed
3 carrots, sliced
2 stalks celery, sliced
1/2 teaspoon chili powder
5 cups regular strength beef broth, or 6 beef bouillon cubes dissolved in 5 cups water
1 cup lentils
1 can (about 1 lb) stewed tomatoes
Chopped parsley
Grated Parmesan cheese

Heat the oil in a 3 or 4 quart pan over medium high heat. Add onion and garlic and cook, stirring, until onion is soft. Add carrots, celery, and chili powder and continue cooking and stirring for 2 more minutes. Add broth and lentils and bring to a boil; cover, reduce heat, and simmer until lentils are tender, about 35 minutes.

Just before serving, stir the tomatoes into the soup. Ladle into wide soup bowls and garnish with chopped parsley. Pass cheese to sprinkle over individual servings. Makes 4 to 6 servings.