broccoli soup with turmeric, peanuts, & crispy shallots

lightly adapted from Bon Appétit. ingredients 2 medium shallots, thinly sliced into rings½ cup plus 2 Tbsp. olive oil⅓ cup unsalted dry-roasted peanuts, coarsely chopped½ teaspoon ground turmericKosher salt2 small heads of broccoli (about 1½ pounds total)1 large onion, finely chopped1 serrano or other green chile, thinly sliced4 garlic cloves, coarsely chopped1 medium Yukon Gold...

brothy beans & farro with mushrooms

from Bon Appétit. ingredients 1 small onion, unpeeled, halved1 medium carrot, peeled4 garlic cloves, 1 smashed, 3 finely chopped1½ cups dried gigante, runner, or lima beans, soaked overnight, drained1 cup farro or spelt, soaked overnight, drainedKosher salt2 red Fresno chiles, seeds removed, finely chopped⅓ cup plus 3 tablespoons extra-virgin olive oil2 Tablespoons finely chopped rosemary8...

roasted carrot soup with chickpeas & lemon-tahini drizzle

adapted from Smitten Kitchen. ingredients FOR THE SOUP 2 Tablespoons olive oil 2 pounds carrots (no need to peel if organic), ends trimmed, halved widthwise 1 large onion, quartered, root end removed 6 garlic cloves, peeled 1/4 teaspoon ground coriander 1/2 teaspoon ground cumin Kosher salt, to taste Pinch of Aleppo pepper or red pepper...

matzo ball soup

A really flavorful stock is the key to this recipe. I like to use bean cooking liquid (like from this), but Deborah Madison also has really excellent stock recipes. If you have it, I also suggest using any fat that solidifies in your stock in place of vegetable oil. note from Serious Eats: If you...

posole

This was an attempt at using random things that I had in the pantry and fridge, so hopefully you can use it similarly. Many ingredients can be swapped or de/increased based on what you have! You can also easily sub the dry beans/hominy with canned (½ dry is about 1 15-ounce can). ingredients ½ cup...

beans & greens soup with salted yogurt & sizzled mint

This soup is inspired by ash reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles. If you don’t have time to soak the chickpeas and beans overnight, bring them to a boil in separate pots of water, then turn off the heat, cover...

black bean soup with roasted chiles

Choose dried chiles that are fairly flexible, a sign they’re not too old. from Bon Appétit. ingredients 2 poblano or Hatch chiles 2 tablespoons raw shelled pumpkin seeds (pepitas) 1 large dried pasilla or ancho chile, stemmed, seeds removed 1 Tablespoon vegetable oil 1 medium onion, coarsely chopped 4 garlic cloves, peeled, crushed 1 14.5-ounce...

chickpea and celery soup with chile-garlic oil

You know the soup and salad deal? Well, this is our take on combining the two into one dish. from Bon Appétit. ingredients 6 Tablespoons extra-virgin olive oil, divided 1 red chile (such as Fresno), seeds removed, finely chopped 3 garlic cloves, finely chopped Kosher salt 1 medium onion, finely chopped 2 celery stalks, finely...