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Mulligatawny
From Keith Carlson/Dia de los Tamales This recipe for mulligatawny dates back to the first Soup & Bread this year, but fell through the cracks somehow. Mulligatawny, from the Tamil words meaning “pepper water,” has […]
Indian Dal Tadka
From Mark Seconsky Says Mark: Admittedly, Indian dals aren’t technically soups, but I think the two share a comforting and communal quality and from there inspiration sprung. Every year I challenge myself to learn a […]
Appalachian Soup Beans
From Cinnamon Cooper Says Cinnamon: This is the ultimate “make do and get by” soup. Incredibly inexpensive to make, infinitely variable depending on what you have on hand, this recipe has a couple of main […]
Split Pea Soup With Bacon
From Caroline O’Boyle Makes about 1 gallon depending on desired thickness Says Caroline: My mother and grandmother were both born in sod houses on the plains outside of Linton, North Dakota. All of my great-grandparents […]
Vegan White Bean and Escarole Soup
From Meagan Lombaer of The Radical Larder Makes 16 cups Says Meagan: The white bean contains a phospholipid that aids in cell signaling, especially related to the type of cell death that confers advantages to […]
Budae Jjigae (Korean Army Base Stew)
From Jesse Badger (Spoke & Bird) Says Jesse: I chose to do Budae Jjigae for the “Soup & Sanctuary” series for a few different reasons. For those unfamiliar with it, the name literally means “army” […]
Soup & Bread Feb 1
When we launched Soup & Bread this year with a theme of “sanctuary,” we didn’t realize our focus on the soups of Chicago’s immigrants would be quite so timely and … we really wish it […]
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