From Kristen: Soup for You

When Anthony and I embarked on a pork and pink-bean soup with corn-muffin croutons this weekend, I had modest expectations. I have long lacked kitchen confidence, a side effect of my general laziness toward cooking and a chronic lack of imagination in front of a full refrigerator. But with the changing of the seasons has come a roaring appetite -- not just for food but for the making of it.

I found the recipe in this month's Food and Wine magazine, and pretty soon I  was mixing batter for the ultra-easy Johnny cake that would provide the croutons. Then I chopped onion and garlic while A got started with the bacon strips. We softened up the basics and threw in a little green and orange bell pepper before adding the maple syrup, which pleased my East Coast sensibilities.

Soon came the beans, browned bacon and chicken stock. Anthony went off recipe and tossed in some boneless chicken. A garnish of chopped red onions topped it off. I'm delighted to report the end result bore a close resemblance to the picture on the page! [An example is at right. -- Ed.] We lapped up several bowls' worth as if we were famished farmers working the plow all day. Ah, the nostalgia of harvest.

Only thing I would change next time is I'd cut the amount of bacon in half -- less of the strong taste and animal fat go a long way.