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Soup Recipes
Ash Reshteh
From Haleh Alberg “Ash” means “thick soup” in Persian, and this traditional Iranian stew of beans, herbs, and noodles (“reshteh”) is all that and more. We strongly urge cooks to include the whey — it’s weird but […]
Carrot and Rosemary Soup
From Laura Doherty Serves 4-6 You can easily substitute other vegetables in place of the carrots in this soup, such as butternut squash, acorn squash, potatoes, yams and so on. This recipe first appeared in […]
Solidarity Stew (Beef Barszcz)
From Katrina Van Valkenburgh Says Katrina: This year’s Soup and Sanctuary theme was to create a soup that celebrates Chicago’s rich immigrant heritage. When I think of Chicago I think of the Polish bricklayers who […]
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 […]