Soups

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About
We Are Both Enthusiastic, dedicated soup makers and eaters. Saturday mornings, especially in winter, or on a cool, rainy morning of any season, Richard can be found in his Manhattan kitchen happily chopping vegetables and contemplating the soup of the day. Meanwhile, across the Brooklyn Bridge, Marie, very likely, is doing the same thing. When you have prepared a good homemade soup for dinner, you don’t need much else on the menu, except perhaps a salad and a loaf of bread.

Soup moves effortlessly through the seasons. Fall and winter find our soup pots brimming with hearty bean and root vegetable soups. Although soups made with dried beans are not quick, you can substitute canned beans in many of our recipes. Of course, if time allows, a slow simmering soup requires little attention, leaving the cook free to do other things. When we make a batch of bean soup, we often double the recipe and freeze some for later. In spring and summer, we gravitate toward fresh vegetable soups, either pureed or chunky, served chilled or hot.