A community meal project based in Chicago
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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 […]
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 […]
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 […]
Wild (Mushroom) Soup
From Charlie Ryan I didn’t get a taste of this, or even a photo — but I hear it was deliciously rich. Try it at home! Ingredients butcher’s string 4 tablespoons unsalted butter 12 ounces […]
Soup & Bread 2016: February 10
The soup + patrons equation makes for some confounding algebra, with a multitude of unknown variables: How much soup did each cook prepare? How many vegetarians are coming? Who will cancel at the last minute? […]
Sweet and Sour Cabbage Soup
From Leah Cooper and Chelsea Dare From our January 13 Soup & Bread–a super hearty, tangy cabbage soup, made smoky with bacon and sweet thanks to raisins and brown sugar. This should be a winter […]
Black Bean Chili
From Dan Weissmann Makes 8 cups A classic recipe from the Greens cookbook, which Dan says he “follows slavishly,” save for roasting the poblanos under the broiler and, generally, using canned beans. Says the original […]
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Recent Articles
- Soup & Bread Returns for 2026-27!
- Soup & Bread Forever
- SOUP MELTS ICE
- Soup & Bread & Thread 4/2
- Soup & Bread 2025: Jan. 8 @ The Hideout
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