Soup and Bread

A community meal project based in Chicago

A Midterm Appeal from Soup & Bread

We’re halfway through the 2016 run of Soup & Bread: Chicago, and halfway through our first-ever fundraising drive with our new fiscal sponsors at the Social Good Fund. At Soup & Bread events over the last six […]

Feb, 15 · in Uncategorized

Creamy Vegan Parsnip & Coconut With Confit Grapefruit

From Elliot Beier & Kyra Termini Makes 60 servings Really just the perfect amount of spice here — and probably the first appearance of confit grapefruit at Soup & Bread. We’ve seen a lot over […]

Feb, 12 · in Soup Recipes

Clam Chowder

From Jackie Dulen Rodriguez Ingredients 3 tablespoons butter 2 large white onions, chopped 6 ribs celery, strings removed if you are so inclined, chopped 3 pounds potatoes, peeled and diced (waxy is good but any […]

Feb, 12

White Bean and Ham Soup with Wilted Kale and Parmesan

From Ed Frindt & Whitney Beaver All I remember about this was that the broth was AMAZING. (Also gloriously inapproprate for Lent.) Ingredients ¼  cup  plus 1 tablespoon olive oil, plus more for drizzling 1 […]

Feb, 12

Lasagna Soup

From Ed Frindt & Whitney Beaver Hearty, spicy, meaty, and aggressively un-Lenten, this was basically lasagna in a bowl, and a big hit with the under-ten set. Ingredients 1 pound ground beef (or Italian sausage) 1 clove […]

Feb, 12

Uncle Phil’s Fasoulada, or Greek Navy Bean Soup

From Helen Tsatsos & Kim Lutz Says Helen: As explained to my husband by my uncle Phil Netos, a native of the island of Samos, Greece, and former US Navy ship’s cook. ( Below was […]

Feb, 12

Soup & Bread 2016: February 17

Despite frigid temps inside the Hideout and out, we had a great night last night at Soup & Bread — one made all the more exciting by some hotly anticipated developments. First of all, UPS […]

Feb, 11