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The Cookstr Weekly: Soups for Fall

September 26, 2013
September 26, 2013

Soup is a food with mythical, almost magical properties. It comes together out of water and anything, or nothing. It stretches to fill as many mouths are at the table. It cooks forever and is ready in an instant. In the folk story Stone Soup, travelers arrive in a town hungry, with only a pot and a stone. They fill it with water, build a fire, and begin to drum up interest, telling curious passerby that they are making ‘stone soup.’ However, they say, it needs a little something…

One by one, the villagers drop in a bit of what they have: carrots, thyme, a bone. Eventually, the soup is fragrant and flavorful, able to feed the entire village. The soups in the list below might require a trip to the grocery store first, but they’ll be just as nourishing and worth a story.

Warmest regards,

Kara Rota
Editorial Director

  by Carla Snyder and Meredith Deeds 

Here, the traditional succotash combination of corn and lima beans becomes a satisfying dish with the addition of hearty kielbasa sausage. I love adding sausage to soups and stews: it stretches to provide body and flavor, making soups like this one a comforting meal. The addition of creamed corn and a bit of heavy cream makes the broth especially silky, a good match for the velvety texture of lima beans. I’d serve this with a favorite cornbread recipe and call it a day.


More Soup Recipes from Cookstr

Ribollito by Bonnie Tandy Leblang


White Bean and Escarole Soup by Victorija Todorovska


Butternut Squash Soup with Sage and Walnut Tapenade by Lisa Mann 

Chicken Gumbo by Robin Miller
 Harira by Diane Kochilas


Corn Chowder with Marjoram by Jim Denevan


Colombian Chicken-Potato Soup by Maria Dolores Beatriz


Cream of Carrot Soup by Jan Main


  by Lauren Groveman

“There are few better or more enticing morning scents, guaranteed to help a person open his or her eyes with a smile, than the seductive aroma of sautéed onions. I think this is because the scent of onions cooking is usually experienced later in the day, before dinner, when people are often tired and needy. I’ve found that choosing to include them at breakfast is a great way to start the day in an extra soothing way.”

 – Lauren Groveman


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