If there is one lesson I’ve learned from making soups, it’s that simple is almost always better. In fact, soup is one of the easiest and quickest things you can make to fill a hungry tummy. It’s also one of those things that you can make in bulk and freeze, especially the stock, the foundation of any good soup.
I have a pretty firm opinion on homemade stock. When I was younger, I wanted to make chicken soup just like my grandmother’s. I read the best cookbooks at the time and they would list 15 or 20 ingredients just for the stock alone, including herbs, carrots, celery, onions, and spices. But it never tasted right. It would be too sweet or just not brothy enough. And then I figured it out: meat and bones, water and salt. That’s all you need. And it’s the same whether it’s chicken, goose, beef, or lamb. Meat and bones, water and salt. Oh, and it’s good if there is a bit of fat on the meat. Fat gives flavor. (Fat also feeds the brain, says my doctor.)
Now among the trendsetters, this is called bone broth, but the truth is, this is the way it’s been done forever. That doesn’t mean you can’t put other stuff in it. Just wait and put it in at the end. That’s how it goes from stock to soup!
We are a soup-loving family. Every one of my kids could eat soup for every meal including breakfast, lunch, dinner, and snacks. The recipes in this chapter aren’t fancy or glamorous, but they are the soups that have fed the hungry growing hearts and souls of my family forever. These soups keep us healthy, nourished, loved, and deeply connected to our heritage.
At the end of this chapter, you will find the soup’s natural partner, the sandwich. You don’t have to eat them together. There’s no denying that a good sandwich is practical, quick, and easy. And always hits the spot. You know that spot—the one that’s starving and needs something fast and tasty before you get hangry. I only eat these in moderation, but they are the collection of ones that hit the spot.
Homemade stock embodies my whole food philosophy, which is that the absolute best things are totally simple and real. I have a freezer stash of stock so that I can always make a healing soup for anyone who’s not feeling well, flavor recipes that call for stock, or just make tasty soup for dinner. This recipe works for other birds, as well as beef and ham bones. Your chicken can be raw, or the carcass of a previously roasted chicken, including rotisserie chicken from the store. Makes about 3 quarts
1 whole chicken
Salt
1Place the chicken in a large soup pot. Fill the pot with cold water until the chicken is completely covered.
2Bring to a boil over high heat, reduce the heat to low, and skim any foam from the surface and discard. Simmer for at least 2 hours, until the meat is falling off the bones, or up to 4 hours for a richer stock. Remove from the heat and let cool slightly.
3Strain the stock into another large pot and add salt to taste. Pick the meat from the bones, discarding the bones and skin. At this stage, you can use the meat in a soup or refrigerate for sandwiches and salads.
4To freeze, ladle the stock into freezer containers or jars, leaving an inch or two at the top for the stock to expand. Stock will hold for up to 3 months. (Don’t forget to label it!).
This is my mother’s traditional recipe, which is simple and delicious. If I’m feeling particularly lazy, I just have the plain stock with a little shredded chicken and egg noodles in it. Serves 4
1 tablespoon extra virgin olive oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped carrot
Salt
6 cups chicken stock, store-bought or homemade
1½ cups egg noodles
1½ cups shredded cooked chicken
¼ cup chopped fresh Italian parsley leaves
Freshly ground black pepper
1In a large soup pot, heat the oil over medium heat. Add the onion, celery, carrot, and a pinch of salt. Cook, stirring, for 8 minutes, until the vegetables are softened.
2Add the stock and bring to a boil. Reduce to a simmer, partially cover, and cook for about 20 minutes.
3Meanwhile, cook the noodles according to package directions. Drain.
4Add the chicken and noodles to the soup and cook for 5 minutes to warm through. Stir in the parsley and season with salt and pepper to taste. Ladle into bowls to serve.
If someone in my family isn’t feeling well or coming down with a head cold, I make this simple healing broth for them to drink straight from a mug. This is precisely why it’s handy to keep some homemade stock on hand in the freezer. Serves 4
4 cups chicken stock, store-bought or homemade
2 tablespoons grated fresh ginger
2 cloves garlic, finely chopped
1 dried or fresh cayenne pepper (optional)
Extra virgin olive oil, for frying (optional)
1In a medium saucepan, bring the stock to a boil over high heat.
2Add the ginger and garlic, reduce the heat to medium, and simmer for a few minutes.
3If using the cayenne pepper, fry it in a little oil in a small skillet over high heat until golden and blistered. Add it to the broth and allow the pepper to infuse until the desired spiciness is reached. Ladle the broth into mugs to serve.
When I’d visit Grandma Harter as a kid, she only ever served two things. For lunch, it was a grilled cheese with a pickle on the side and tea in a golden teacup, which always made me feel very special. For dinner, it was Pennsylvania Dutch ham, green bean, and potato soup. This is what I cooked for Alice Waters when she came to dinner. She drank the broth straight from the bowl! If you want a meatier soup, you can use two ham hocks. The hocks can be salty, so you may not need to add extra salt. Serve with crusty bread and butter. Serves 4
1 smoked ham hock or shank, about 2 pounds
6 potatoes, cut into small cubes
3 cups chopped green beans
Salt and freshly ground pepper
1Place the hock in a large soup pot and fill with enough water to fully submerge the hock. Bring to a boil, reduce the heat to low, and simmer for at least 2 hours, until the meat is falling off the bone, or up to 6 hours. Add more water during the cooking time, if necessary.
2Remove the hock from the broth and set aside to cool slightly. Shred the meat, discarding any fat and the bone.
3Return the meat to the broth with the potatoes and beans and simmer for 20 minutes, or until the vegetables are tender. Season with salt and pepper to taste.
FROM THE BLOG
“This is also a favorite childhood recipe of mine. Guess my mom was a rebel—she used yellow wax beans!” —PAT
This is a very simple, easy, healthy, and wholesome soup that’s great for lunch, dinner, or even breakfast! (My kids are big on eating soup for breakfast.) The soup takes about 30 minutes to make and won’t last long. Serves 4
1 tablespoon extra virgin olive oil
1 pound sausages, casings removed
6 large potatoes, cut into cubes
1 head savoy or napa cabbage, cored and sliced
Salt
8 cups water or chicken stock, store-bought or homemade
Grated Romano cheese, for serving
1In a large soup pot, heat the oil over medium-high heat. Crumble the sausage meat into the pot and cook, stirring, for 5 minutes, until well browned.
2Add the potatoes and cook, stirring, for 2 to 3 minutes. Add the cabbage and a pinch of salt and stir to combine.
3Add the water or stock and simmer for 20 minutes, or until the potatoes are tender and cooked through. Season with salt to taste, ladle into bowls, and pass grated Romano at the table.
I am lucky to have a few hunter friends who sometimes bring me elk. Elk doesn’t taste gamey at all and actually has quite a mild flavor. It’s delicious in this soup. If you can’t get elk, you can substitute other ground meat such as beef or bison. Serves 4 to 6
⅓ cup extra virgin olive oil
1 pound ground elk
1 onion, chopped
4 carrots, chopped
4 ribs celery, chopped
Kernels from 2 ears corn
⅓ cup fresh or frozen peas
2 tomatoes, chopped
6 medium Yukon Gold potatoes, chopped
2 tablespoons unsalted butter
8 cups water
Salt and freshly ground black pepper
Leaves from a few sprigs fresh herbs, for serving
1In a large soup pot, heat the oil over medium-high heat. Add the meat and cook, stirring, until well browned, about 5 minutes.
2Add the onion, carrots, celery, corn, peas, tomatoes, and potatoes and stir to combine. Add the butter and cook for 3 to 4 minutes.
3Add the water or stock and salt and pepper to taste. Reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender. Ladle into bowls and serve sprinkled with the herbs.
It’s amazing how you can pull a tasty soup together from stuff you might otherwise throw out. Any vegetable, root, or leafy thing that’s on the verge can go in. You don’t need meat. You don’t need bouillon cubes. All you need is an assortment of food, some stock, and a pot. Serves 8
2 tablespoons extra virgin olive oil
1 large onion or leek, chopped
1 cup chopped carrot
1 cup chopped celery
3 cloves garlic, finely chopped
½ cup chopped turnip (optional)
½ cup chopped celeriac (optional)
1 cup chopped tomatoes
6 cups chicken stock, store-bought or homemade
2 cups Basic Tomato Sauce
8 ounces small pasta such as ditalini
1 can (14 to 19 ounces) white beans, drained and rinsed
Salt and freshly ground black pepper
Chopped fresh basil and/or Italian parsley leaves, for serving
Grated Romano cheese, for serving
1In a large soup pot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook, stirring, for 5 minutes, or until softened. Add the garlic and cook, stirring, for 1 minute.
2Add the turnip and celeriac, if using. Add the tomatoes, stock, and tomato sauce and stir to combine. Cover and simmer for 25 minutes, until the vegetables are tender.
3Meanwhile, in a separate saucepan, cook the pasta according to package directions.
4Drain the pasta and add to the soup along with the beans and salt and pepper to taste. Cook for 1 to 2 minutes to warm through. Ladle into bowls, sprinkle with the herbs, and pass grated Romano at the table.
My yoga teacher, Holly, taught me how to make this soup, and it’s delicious. She based it on a Marcella Hazan recipe she found online, but of course we modified and simplified it a bit. We made it on a cold winter’s day, and it was the most heartwarming, soul-satisfying soup you can imagine. Don’t worry about the amount of oil, it gives the soup a lovely richness. Feel free to add more stock if you prefer a thinner soup. Serves 4 to 6
½ cup extra virgin olive oil
4 cloves garlic, peeled
1 can (14 ounces) whole peeled tomatoes
Leaves from a few sprigs fresh rosemary, chopped
2 cans (14 ounces each) chickpeas, drained and rinsed
4 cups vegetable stock or chicken stock, store-bought or homemade
Crushed red pepper flakes (optional)
Salt and freshly ground black pepper
1 cup Arborio rice
Grated Romano cheese, for serving
1In a soup pot, heat the oil over medium heat. Add the whole cloves of garlic and cook, stirring, for 2 minutes, or until golden.
2Carefully add the tomatoes and lightly mash them with a potato masher to break them down a little. Reduce the heat to low and simmer for 20 to 25 minutes.
3Add the rosemary and chickpeas, increase the heat to medium, and cook for 1 to 2 minutes. Add 1 cup of the stock, the pepper flakes (if using), and salt and black pepper to taste. Cover and simmer for 15 minutes.
4Ladle two-thirds of the soup, including the garlic, into a blender and process until smooth.*
5Return the puree to the pan with the remaining 3 cups stock and bring to a boil. Add the rice, reduce the heat to medium, and simmer for 20 to 25 minutes, until the rice is cooked. Divide among bowls and pass grated Romano at the table.
* This step is totally optional, but results in a lovely thick, smooth soup.
FROM THE BLOG
“This soup was awesome! I thought the olive oil might have been too much, but as there’s no other fat in the recipe, it needed it for mouthfeel and richness. It was very flavorful because of the rosemary and garlic.” —JANICE
I know some people have mixed feelings about hunting. But if you are going to eat meat, you might like to think about supporting your local hunters, given the smaller ecological footprint of wild game. I am fortunate to know some very kind hunters who share their meat with me. You can also make my chili with ground beef or bison. Serves 6 to 8
¼ cup extra virgin olive oil
2 pounds ground venison
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon salt
1 green bell pepper, chopped
1 onion, chopped
3 ribs celery, chopped
3 cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes
3 fresh tomatoes, chopped
2 cans (14 to 19 ounces each) kidney beans, drained and rinsed
1 can (14 to 19 ounces) pinto or black beans, drained and rinsed
Fresh green onions (optional)
Cheesy Cowgirl Cornbread, for serving
1In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the meat and cook, stirring, for 5 minutes, or until well browned.
2Add the chili powder, cumin, and salt and stir to combine.
3Add the bell pepper, onion, celery, and garlic and cook for 10 minutes, or until softened.
4Add the crushed tomatoes, fresh tomatoes, and beans and simmer for 15 minutes, or until slightly thickened. Ladle into bowls, garnish with green onions, if you like, and serve with the cornbread.
One of my earliest memories of my grandmother involve this soup. One day she sat me down at her little round kitchen table and served it in a formal white china bowl with good silver and a linen napkin. I never got the recipe, but I have re-created it by taste. You could use chicken stock, but there is something very rich and wonderful about goose stock. You can use the bones from a roast goose you’ve eaten for an autumn or winter feast. Serves 4
1 cup pearl barley
4 to 6 cups goose or chicken stock, store-bought or homemade
1 can (14 to 19 ounces) white beans, drained and rinsed
Salt and freshly ground black pepper
1Cook the barley according to package directions.
2Meanwhile, in a large saucepan, heat the stock over medium-high heat.
3Drain the barley and add it to the stock along with the beans and salt and pepper to taste. Cook for 2 minutes to warm through. Ladle into bowls to serve.
FROM THE BLOG
“A nice simple, warming soup! I made it without the beans and added bits of goose, onion, and a little bit of chopped kale or parsley. Served with a crispy baguette and fresh, creamy butter.” —DONNA
“I make the same soup with turkey necks. Brown them with some onions, celery root, and carrots, cover with water, add a bay leaf, some salt, and 1 tablespoon vinegar and simmer. Thanks for posting your rendition of your grandmother’s soup.” —SADHVI
There’s just something about escarole in a soup that is so clean and nourishing. When I serve this soup at dinner along with some garlic bread, it’s always accompanied by a long silence and the sounds of slurping and the scraping of spoons on bowls. Serves 4 to 6
1 cup farro
3 cups water
8 cups chicken stock, store-bought or homemade
1 head escarole, trimmed and chopped
Salt
Grated Romano cheese, for serving
1In a medium saucepan, combine the farro and water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 15 to 20 minutes, until tender.
2Meanwhile, in a large soup pot, heat the stock over medium heat.
3Drain the farro and add it to the stock along with the escarole and salt to taste. Ladle the soup into bowls and pass grated Romano at the table.
I am the only person in my house who eats beets. When I really crave them, I make borscht. I first ate borscht when my sister Heidi made it when I was younger. She cooked it from some hippie paperback cookbook that’s long since been lost. I’ve tried meat-based borscht in restaurants—and even made it once—but there is a cleanness and purity to vegetarian borscht that feeds my slightly Eastern European soul. Serves 4
3 tablespoons extra virgin olive oil
3 small onions, chopped
3 cloves garlic, chopped
1 small head savoy or napa cabbage, cored and thinly sliced
3 red beets, peeled and shredded
3 carrots, peeled and shredded
3 potatoes, unpeeled, cut into small cubes
3 fresh tomatoes, chopped, or 1 can (14.5 ounces) chopped tomatoes
8 cups water
1 tablespoon vegetable bouillon paste
1 tablespoon fresh lemon juice
A few sprigs fresh Italian parsley or dill
3 whole cloves
2 dried or fresh bay leaves
Salt
Plain yogurt and fresh dill sprigs, for garnish
1In a large soup pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, for 2 minutes. Add the cabbage, beets, carrots, potatoes, and tomatoes and stir to combine. Cook for 5 minutes.
2Add the water, vegetable bouillon, lemon juice, herbs, cloves, bay leaves, and salt to taste and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 1 hour. Remove and discard the cloves and bay leaves.
3Ladle the soup into bowls. Serve topped with a spoonful of yogurt and sprinkled with the dill.
“I added tomato paste, grated ginger, and vinegar, and topped with a bit of feta! Thanks for the inspiration.” —EMILY
This soup has a special place in my family’s heart. It’s the soup Rita Cinquino made whenever we came to visit. Rita’s soup was always made with ring noodles, carrots, and a sprinkling of Romano cheese. Peas were optional, as her daughter didn’t like peas. This soup is also really good with some tiny meatballs. Serves 8
1 turkey carcass
2 cups chopped carrots
16 ounces ring noodle pasta
2 cups frozen peas
2 cups Mini Meatballs (optional)
Salt
Grated Romano cheese, for serving
1In a large soup pot, combine the turkey carcass and enough water to cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 2 to 3 hours.
2Strain the stock and place 10 cups in a large soup pot over medium heat. (At this point, freeze any leftover stock you are not going to use.) Add the carrots and cook for 20 minutes, or until tender.
3Meanwhile, in a separate saucepan, cook the noodles according to package directions.
4Drain the noodles and add to the soup along with the peas, meatballs (if using), and salt to taste and stir to combine. Cook for 2 minutes, or until the peas are tender and the meatballs are warmed through. Ladle into bowls and pass grated Romano at the table.
TIP: You can make this soup with any stock. In fact, Rita often made it with a combination of turkey and beef stock.
Italians have as many versions of pasta fagioli as they have spaghetti. Although I am not Italian, the fact that I was married to an Italian, have given birth to half-Italians, and also have the name Maria qualifies me, I think, as an honorary Italian. This is my version. Serves 4
1 tablespoon extra virgin olive oil
2 small cloves garlic, chopped
6 cups chicken stock, store-bought or homemade
2 cans (14 to 19 ounces each) white beans, drained and rinsed
1 teaspoon dried rosemary, or leaves from a sprig or two of fresh, chopped
1 cup small pasta, such as orzo or ditalini
Salt and freshly ground black pepper
Grated Romano cheese, for serving
1In a large soup pot, heat the oil over medium-low heat. Add the garlic and cook, stirring, for 1 minute. Add the stock, beans, and rosemary and simmer for 15 minutes.
2Meanwhile, in a separate saucepan, cook the pasta according to package directions.
3Drain the pasta and add to the soup. Season with salt and pepper to taste and stir to combine. Ladle into bowls and pass grated Romano at the table.
A long time ago on the Caribbean island of St. John, in a little shack of a restaurant surrounded by goats and lapping waves, we had pumpkin soup that tasted like heaven. I’ve had many pumpkin soups since, but none as good as that one. It was slightly spicy and creamy, with a hint of curry. Much better than most pumpkin soups that are too sweet and taste like pie. This is my re-creation of that soup. Serves 4
4 tablespoons (½ stick) butter
1 white onion, chopped
2 cloves garlic, finely chopped
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon curry powder
1 tablespoon chopped fresh Italian parsley leaves
2 pounds pumpkin, peeled, seeded, and chopped
2 cups vegetable or chicken stock, store-bought or homemade
2 tablespoons fresh lime juice
½ cup heavy cream or coconut milk, plus extra for serving
Salt and freshly ground black pepper
1In a large soup pot, melt the butter over medium-high heat. Add the onion and cook, stirring, for 5 minutes, or until translucent. Add the garlic, turmeric, ginger, curry powder, and parsley and cook, stirring, for 1 minute.
2Add the pumpkin and stock, bring to a simmer, and cook for 30 minutes, or until the pumpkin has softened completely.
3In batches, transfer the soup to a blender and process until smooth. Return the soup to the pot and add the lime juice, cream, and salt and pepper to taste. Stir to combine and cook until warmed through. Ladle into bowls and drizzle with a little cream to serve.
This is a soup I remember my mom making often, and it brings back happy memories of her kitchen. You can change the vegetables depending on the season or what you have available, but the essential ones are listed below. The broth will taste better if you brown the beef and bones a bit first. I pick cheap cuts, such as pieces of shank, that still have a bit of fat and meat on them as this helps give the soup a richer flavor. Serves 8
¼ cup extra virgin olive oil
2 pounds beef with bones
Salt
2 onions, chopped
1 cup chopped carrots
2 cups chopped celery
6 medium potatoes, cut into cubes
2 cups chopped tomatoes
2 cups chopped vegetables: kale, cabbage, turnips, peas, green beans
⅓ cup chopped fresh Italian parsley leaves
Freshly ground black pepper
1In a large heavy-bottomed pot, heat the oil over high heat. Add the meat and bones and cook for a few minutes, turning, until nicely browned.
2Add enough cold water to the pot to completely cover the bones and bring to a boil. Skim any foam from the surface and discard. Reduce the heat to medium and simmer for 2 hours. Add salt to taste.
3Strain the stock into a large soup pot. Add all the vegetables and cook for 30 minutes, or until the potatoes have softened.
4Add the parsley and pepper to taste and ladle into bowls to serve.
TIP: Feel free to experiment. You can add different herbs or different beans or vegetables. Make it yours! Some of you may want to sauté the vegetables before you add the broth, which will intensify the flavor.
This is a one-pot-wonder soup that tastes like a historical novel set in the British Isles. You know the kind, where the characters come in from a long day of riding on the moors on some sort of an adventure to a little hidden cottage with a warm fire and someone has cooked a warm pot of lamb and barley soup, which makes everything good in the world. Serve with good crusty bread, if desired. Serves 8 to 10
2 tablespoons extra virgin olive oil
1½ to 2 pounds lamb shanks (about 2)
12 cups water
1 onion, peeled and halved
2 cups hulled or pearl barley
1 onion, chopped
1 cup chopped carrots
Salt and freshly ground black pepper
¼ cup chopped fresh Italian parsley leaves
1In a large heavy-bottomed pot, heat the oil over high heat. Add the shanks and cook, turning, for 3 to 5 minutes, until browned.
2Add the water and the onion halves to the pot and bring to a boil. Skim any foam from the surface and discard. Reduce the heat to medium, cover, and simmer for 1 hour.
3Add the barley, chopped onion, and carrots. Cover and simmer for 1 hour more, or until the meat is falling from the bones.
4Shred the meat from the shanks and return to the soup, discarding the bones. Discard the onion halves. Add salt and pepper to taste and stir to combine. Ladle into bowls and sprinkle with parsley.
I went to boarding school in Massachusetts and have very happy memories of getting a big bowl of New England clam chowder at the Boston airport. Over the years, it’s become one of my favorite soups, one I almost always order whenever I see it on a menu. But when I tried to make it at home, I couldn’t get that thick creamy texture or the clean, simple taste. Finally I discovered that the secret is a lot of butter, a short cooking time, and a very simple list of ingredients. Serves 4 to 6
1 stick plus 4 tablespoons (6 ounces) butter, cubed
2 heaping tablespoons all-purpose flour
1 pound fresh or frozen clams, chopped
2 large potatoes, cut into small dice
6 cups whole milk
Salt
1In a large soup pot, melt 2 tablespoons of the butter over medium-high heat. Add 1 heaping tablespoon of the flour and cook, stirring with a wooden spoon, until all the flour is incorporated and the mixture is golden.
2Add the 1 stick of butter and heat, whisking, until melted and incorporated.
3Add the clams and cook for 5 to 6 minutes. Add the potatoes and stir to combine.
4Meanwhile, in a small skillet, melt the remaining 2 tablespoons butter over medium-high heat. Add the remaining heaping tablespoon of flour and cook, stirring, until incorporated and golden.
5Slowly whisk in the milk, then add the mixture to the clams, stirring until thickened. Cook for 5 to 10 minutes, until the potatoes are tender. Season to taste with salt.
I have loved oyster stew since I was a small girl. For some reason I remember it as a Christmas food. Fresh oysters are essential to give the stew its ocean-y goodness. The other essential ingredient is oyster crackers. The crackers give the soup its thickness and satisfying fullness. Serves 4
1 stick (4 ounces) butter
1 pound shucked raw oysters, with their liquid
4 cups whole milk
Salt and freshly ground black pepper
1In a large saucepan, melt the butter over medium-high heat until slightly browned.
2Add the oysters and cook for 5 to 10 minutes, until their sides are ruffled.
3Add the milk and salt and pepper to taste and cook for 2 to 4 minutes, until warmed through. Be careful to never let the soup boil. Serve with the oyster crackers.
TIP: I buy my oysters freshly shucked from a fishmonger or the seafood counter of a grocery store.
One night, instead of doing handstands, my wonderful yoga teacher, Holly, made soup for my girls and me, and it was divine. As she stirred the soup, she chanted the invocation to Ganesha and we all sat transfixed, feeling like we were all good witches watching a magical potion come to life. We all ate every last drop. Serves 6
3 tablespoons extra virgin olive oil
1 onion, diced
Salt and freshly ground black pepper
1 cup bulgur
1 cup red lentils
1 cup chopped fresh dill leaves
1 cup chopped fresh cilantro leaves, plus extra for serving
2 tablespoons butter
8 cups water
1 tablespoon vegan chicken bouillon paste (see Tip)
1 can (14 to 19 ounces) chickpeas, drained and rinsed
2 cups chopped fresh spinach leaves
½ cup plain yogurt, plus extra for serving
1In heavy-bottomed pot, heat the oil over medium heat. Add the onion, season with salt and pepper, and cook, stirring, for 10 minutes, or until golden and caramelized.
2Add the bulgur, lentils, dill, cilantro, and butter and cook for 1 to 2 minutes, until the mixture is combined and the butter has melted.
3Add the water and vegan chicken bouillon, bring to a simmer, and cook for 30 minutes.
4Add the chickpeas and spinach, stir to combine, and cook until warmed through.
5Place the yogurt in a small bowl, add a little of the broth from the pot, and whisk to combine. Gradually add the yogurt mixture to the pot, stirring, until combined. Divide the soup among bowls. Serve topped with a dollop of yogurt and sprinkled with cilantro.
TIP: If you’re not vegetarian, you could use 8 cups Homemade Chicken Stock in place of the water and vegan bouillon.
Rita Cinquino always had a pot of soup on the stove when we came to visit. One of my favorites was this lentil soup, and it’s so easy to make. She would serve it with kluski noodles (soft egg noodles) or rice. If using, cook the noodles separately and add them to the soup at the end of the cooking time. With simple ingredients, this soup never fails to fill the house with an incredible aroma. Serves 6 to 8
1 pound brown or French green lentils
1 onion, chopped
½ cup chopped carrots
½ cup chopped celery
3 cloves garlic, chopped
Leaves from a few sprigs fresh Italian parsley
1 bulb fennel, trimmed, cored, and chopped (optional)
8 cups water or chicken stock, low-sodium store-bought or homemade
1 cup chopped fresh tomatoes or canned crushed tomatoes
Salt and freshly ground black pepper
Grated Romano cheese, for serving (optional)
1In a large soup pot, combine the lentils, onion, carrots, celery, garlic, parsley, fennel (if using), and water or stock. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 45 minutes.
2Add the tomatoes and simmer for another 15 minutes.
3Season with salt and pepper to taste and stir to combine. Ladle into bowls. If desired, pass grated Romano at the table.
I grew up in the Andy Warhol generation of tomato soup—it came from a can. The best tomato soup I have ever eaten was made with four ingredients: tomatoes, butter, salt, and a little olive oil. It was from a place called The Kitchen in Boulder, Colorado. I re-create it all the time. This is a basic soup to which you can add any number of things. Cream if you want it creamy. Fresh herbs such as basil and parsley. Think of Andy Warhol. The soup is the canvas, and you are the artist. Serve with crusty bread or a grilled cheese. Serves 2
4 tomatoes, chopped
4 tablespoons (½ stick) butter
Salt
Extra virgin olive oil, for serving
1If you prefer a smooth soup, puree the tomatoes in a blender until smooth.
2In a medium saucepan, melt the butter over medium heat. Add the tomatoes and salt to taste and simmer for 10 minutes. Divide between bowls and drizzle with a little oil.
I originally made this soup as an experiment and served it to my daughter and a friend. The next week, I saw her friend’s mom and she asked me for the recipe; she said her daughter loved it! That to me is the best compliment. And when I showed her the recipe (written in pencil in my little notebook) she was shocked at how easy it is. That made me even happier because one of my goals in life is to make cooking simple and easy for everyone. Serves 4
5 large very ripe tomatoes, halved
¼ red onion, chopped
1 small green or red bell pepper, chopped
1 teaspoon salt
Extra virgin olive oil, freshly ground black pepper, and basil leaves, for serving
1Grate the tomato halves over a bowl using the large holes on a box grater, leaving the skin behind to discard.
2Puree the tomato in a blender or food processer until smooth. Add the onion, bell pepper, and salt and blend until foamy and smooth. Ladle into bowls and serve drizzled with some oil.
FROM THE BLOG
“I put everything in my food processor (skin and all) instead of grating the tomatoes and yum! I love the simple recipes the best. My girls are 9 and 10 and I will make this again with them!” —MARFA
There’s always that moment in late summer when you look in the fridge and discover you have more vegetables than it’s possible to eat. And that’s where this soup comes in. I also call this freedom soup, because you’re free to put in any vegetable you like. The recipe doesn’t include onion and garlic, but if you can’t imagine a soup without them, put them in. Isn’t freedom fantastic? Serves 6 to 8
2 tablespoons butter
2 cups chopped carrots
2 cups chopped celery
2 cups sliced savoy or napa cabbage
2 cups chopped zucchini
1 cup fresh corn kernels
2 cups chopped tomatoes
Water or chicken stock, store-bought or homemade
Salt and freshly ground black pepper
Leaves from a few sprigs fresh basil and Italian parsley, chopped
Grated Romano cheese, for serving (optional)
1In a large soup pot, melt the butter over medium-high heat. Add the carrots, celery, and cabbage and cook, stirring, for 5 minutes, or until slightly softened.
2Add the zucchini, corn, and tomatoes and cook for 5 minutes, or until softened. Add enough water or stock to cover and simmer for 10 to 15 minutes, until the vegetables are tender.
3Add salt and pepper to taste, add the herbs, and stir to combine. Ladle into bowls and pass grated Romano at the table.
TIP: My secret trick to add a burst of flavor to this soup is to garnish it with a spoonful of pesto.
My kids love Italian wedding soup, so I was determined to figure out a homemade recipe that was easy, relatively quick, and as satisfying to them as the store-bought stuff. The trick is to have a stash of homemade tiny meatballs on hand in the freezer, as well as some homemade chicken stock. Serves 4 to 6
8 cups chicken stock, store-bought or homemade
2 cups Mini Meatballs
10 ounces frozen chopped spinach, drained, or 2 cups chopped fresh spinach
Salt and freshly ground black pepper
2 cups acini di pepe or other small soup pasta
¼ cup grated Romano cheese, for serving
1In a large saucepan, bring the stock to a boil over medium-high heat. Add the meatballs, spinach, and salt and pepper to taste and simmer for 15 minutes.
2Meanwhile, in a separate saucepan, cook the pasta according to package directions.
3Drain the pasta and add to the soup. Cook for 2 minutes to warm through. Divide the soup among bowls and pass grated Romano at the table.
A very long time ago, I was in Puerto Rico with my brother-in-law, who lived there for a time. He took us to lunch at a casual restaurant on a side street in Old San Juan and we ate the most delicious sandwiches. Years later I was back in Puerto Rico but couldn’t for the life of me find the restaurant. So I had to re-create the sandwich at home! Makes 2 sandwiches
4 tablespoons (½ stick) butter
1 clove garlic, finely chopped
1 crusty baguette, halved crosswise and split lengthwise
4 slices mild cheese, such as provolone
4 ounces leftover roast pork, thinly sliced
2 cups finely shredded green cabbage
Salt and freshly ground black pepper
1In a small saucepan, melt the butter over low heat. Add the garlic and cook, stirring, for 3 minutes, or until fragrant.
2Toast the cut sides of the baguette under the broiler or on a grill pan over high heat.
3Brush the garlic butter over the insides of the baguette. Divide the cheese, pork, and cabbage between the bottoms of the baguette pieces. Season with salt and pepper. Sandwich with the tops and serve.
There are more than 15 names for this style of sandwich found across the country—subs, grinders, heros—but the hoagie is a Pennsylvania specialty. I love them. I’m not a fan of the squishy white bread and mystery meats that many conventional types are made with though, so I make this healthier, organic version at home. Makes 2 hoagies
4 slices ham
6 slices hard salami
2 soft whole wheat or whole-grain hoagie rolls
4 slices provolone cheese
1 tomato, thinly sliced
½ small red onion, thinly sliced
1 cup finely sliced iceberg lettuce
6 pepperoncini peppers (optional)
HOAGIE DRESSING
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Pinch of dried oregano
1Assemble the sandwiches by layering the ham and salami on the bottoms of the buns. Top with the provolone, tomato, onion, lettuce, and peppers (if using). Set aside.
2To make the dressing: In a small bowl, combine the vinegar, oil, salt, pepper, and oregano and whisk with a fork to combine.
3Drizzle the sandwiches with the dressing, sandwich with the tops of the buns, and serve.
The original cheesesteak, as served in the City of Brotherly Love, does not have tomato sauce on it. But I grew up about an hour outside of Philly, where you could find the best cheesesteak at a family restaurant called the Brass Rail, which uses sauce. While the sauce is a notoriously secret recipe, I have re-created it from taste. Makes 4 cheesesteaks
“SECRET” SAUCE
3 cups tomato sauce, store-bought or homemade
1 whole onion, peeled
CHEESESTEAK
Extra virgin olive oil, for cooking
1 pound chipped beef or bison steak*
Salt
4 slices American cheese
4 steak rolls
Sliced sour dill pickles
Pickled hot peppers (optional)
1To make the sauce: In a small saucepan, combine the tomato sauce and whole onion and cook over medium-high heat for 15 minutes, or until the sauce has absorbed some of the onion’s flavor. Set aside, discarding the onion.
2For the cheesesteak: In a large cast-iron skillet, heat a little oil over medium-high heat, add the meat, and cook, stirring, for 10 minutes, or until browned and cooked through. Season with salt to taste.
3Place a slice of cheese inside each bun. Divide the meat evenly among the buns and top with 3 or 4 rounds of sliced dill pickles and hot peppers (if using). Spoon over some of the secret sauce to serve.
*Chipped refers to the cut of the beef: it’s delicately, thinly sliced. Source it from your local butcher.
TIP: You will probably have leftover sauce, which you can put on pasta or pizza.
The club sandwich is at least 100 years old and, I think, due for a comeback. Much as Southern food has had a resurgence in the past few years, so should the club sandwich. You can make it using the leftover turkey from Thanksgiving, or you can buy organic deli turkey or chicken at the supermarket. Makes 2 sandwiches
4 slices whole-grain bread, toasted
Mayonnaise, for spreading
3 ounces cooked turkey or chicken meat
3 ounces sliced ham
4 slices bacon, crisp-cooked
1 tomato, sliced
1 cup shredded iceberg lettuce
Pickles and potato chips, for serving (optional)
1Spread one side of all the bread slices with mayonnaise. Layer 2 slices with the turkey or chicken followed by the ham, bacon, tomato, and lettuce.
2Sandwich with the remaining bread slices and cut the sandwiches in half. Fix the pieces with a toothpick to hold them together.
3Serve with pickles and chips, if desired.
I know, you’re thinking do you really need a recipe for basic tunafish salad? I didn’t think so until my daughter asked me how to make it. So here is a recipe for the novices out there. I only use wild-caught tuna from sustainable sources, and I also prefer the kind marinated in oil in glass jars. Makes 2 sandwiches
1 jar (4.5 ounces) wild-caught tuna in oil, drained
1 tablespoon mayonnaise
2 ribs celery, finely chopped
Salt and freshly ground black pepper
4 thick slices whole wheat bread
1Place the tuna in a small bowl and mash with a fork. Add the mayonnaise, celery, and salt and pepper to taste and mix well to combine.
2Spread the mixture on two of the bread slices and sandwich with the remaining slices.
I’ve been visiting Maine for 20 years to drop the kids off at camp, and have become an expert consumer of the lobster roll. The two constant winners when it comes to any sort of lobster roll contest are the Clam Shack in Kennebunkport, and Red’s Eats in Wiscasset. Both are amazing. I think the secret is in the simplicity of their approach. Simple means lobster, bun, and melted butter. If you can’t make it to Maine for the real thing, here is the recipe. Makes 2 sandwiches
7 ounces fresh or frozen (thawed) cooked lobster meat, coarsely chopped
Salt
2 hot dog buns or burger rolls
6 tablespoons salted butter
Chopped celery leaves, for garnish (optional)
1Make sure that the lobster meat is only slightly cooler than room temperature. You don’t want it too chilled or the lovely sweet flavor of the lobster meat won’t come through. Sprinkle the lobster with salt.
2Toast both sides of the buns on a hot grill pan over high heat. Transfer to 2 plates and divide the lobster between the buns.
3In a small saucepan, melt the butter over medium-high heat and cook until just golden. Spoon the butter liberally over the buns. If desired, sprinkle with celery leaves.
Everyone should learn how to make a grilled cheese sandwich. The variations are endless, but the basic is always loved and welcome. You can use any type of bread and any type of melting cheese, but the key is cooking the sandwich in butter in a skillet. This goes great with my simple tomato soup. Makes 1 sandwich
1 tablespoon butter
2 slices American cheese
2 slices bread
1In a large cast-iron skillet, melt the butter over medium-low heat.
2Sandwich the cheese between the bread slices and cook the sandwich for 4 minutes per side, until golden and the cheese has melted. Be careful not to burn the outside of the sandwich before the cheese has melted.
This was regular summer party food when I was a kid. It’s my mother’s recipe, straight from her sticky recipe card. Makes 4 to 6 sandwiches
2 tablespoons olive oil
2 pounds ground beef
1 cup chopped onion
1 cup ketchup
½ cup water
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 to 6 hamburger buns
1In a large cast-iron skillet, heat the oil over medium heat. Add the beef and onion and cook for 6 to 8 minutes, until the beef is well browned and the onion is softened.
2Add the ketchup, water, mustard, vinegar, Worcestershire sauce, sugar, salt, and pepper and stir to combine. Cook for 15 minutes, or until thickened slightly.
3To serve, divide the mixture among the bottoms of the buns and sandwich with the tops.
I often have leftover roasted chicken and gravy on toast. It’s one of my cravings. But once I didn’t have any leftovers, so I made a cheat’s version using some chicken breast and stock from the freezer to make gravy. My kids ask for this dish all the time. Serves 4
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 or 4 small boneless, skinless chicken breasts (about 1 pound total)
4 cups chicken stock, store-bought or homemade
½ cup all-purpose flour
Salt
4 slices whole wheat bread, toasted
1In a large cast-iron skillet, heat the butter and oil over medium-high heat.
2Cut each breast into 3 even pieces and cook for 8 minutes, or until browned on both sides.
3Add the chicken stock to the skillet and cook for 5 minutes, or until hot. Transfer 1 cup of the stock to a small bowl and mix with the flour until well combined.
4Bring the chicken and stock to a boil, add the flour mixture, and stir until thickened. Season with salt to taste. To serve, top the toasts with the chicken and a little gravy.
When I was a kid, this is what my mom would make us for lunch on a good day. It was my favorite sandwich. I remember that I usually ate three of them if I was allowed to. It contains bacon, which is the mascot of all foods in my family—a true uniting force! Makes 4 sandwiches
8 slices bacon
2 English muffins, split and toasted
1 tablespoon mayonnaise
1 tomato, sliced
4 slices American cheese
1In a large cast-iron skillet, cook the bacon over medium-high heat until crispy. Drain on paper towels and set aside.
2Preheat the broiler to high.
3Spread the cut sides of all 4 toasted muffin halves with mayonnaise. Divide the tomato, bacon, and cheese among the muffins. Arrange on a baking sheet and broil until melted and golden.
