Soup and Bread

A community meal project based in Chicago

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 […]

Feb, 03 · in Soup Recipes

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 […]

Feb, 03 · in Soup Recipes

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 […]

Feb, 03

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 […]

Feb, 01

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” […]

Jan, 31

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 […]

Jan, 31

Wild Rice and Mushroom Soup

From Jackie Dulen Rodriguez Adapted from The Balthazar Cookbook This mushroom soup from Balthazar restaurant in New York was a revelation–so mushroomy! Although it doesn’t shout immigrant history, I’ve found that mushrooms bridge a lot of […]

Jan, 24