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Soup Recipes
Beef chili
From Julie Mueller/Entrees by You [Editors note: Better late than never! This chili was served March 11 and it was freakin’ delicious.] Brown 2 pounds of ground beef (80/20) in a large skillet or […]
Black Eyed Peas and Collard Greens (vegan)
From Lawrence Peters 2 lbs. dry black eyed peas Enough water to cover the beans Some olive oil 1 bunch fresh collard greens (or 16oz. frozen) de-stemmed and chopped 3 cloves garlic 2 […]
Watercress soup
From Martha Bayne Four to six servings [Courtesy of Twelve Months of Monastery Soups, Brother Victor-Antoine d’Avila-Latourrette, Broadway Books, 1998, via my father.] 4 TBS butter, margarine or oil of choice 4 Leeks, chopped […]
Deli-style sweet and sour cabbage soup with shredded flank steak
From Roger Greene Serves 8 [Ed.: This was so good someone described it as “cabbage candy.”] 1/4 c vegetable oil 1 large yellow onion, coarsely chopped 1 clove garlic, minced 1 lb. Flank […]
Lost in the Soupermarket
Andrea and Allison, of Lost in the Supermarket, have a nice writeup of S&B on their blog, along with their recipe for khao tom — which, if you were lucky, you may have gotten a […]
Vegan Groundnut Stew
From Jeanine O’Toole Ingredients 1 lb. Eggplant, peeled, chopped in 1/2 inch cubes 1 tsp salt 5 oz. Shallots, peeled and sliced very thin 1/4 cup peanut oil 1 small yellow onion, diced 1 […]
Escarole Soup
From Melissa Oglesby Olive oil Garlic, 6-8 cloves Red pepper flakes 2 heads of escarole, sliced into 1-inch wide ribbons 2-3 Large tomatoes, roughly diced (canned are okay) Vegetable Stock Water Cannellini beans (1/2 bag […]