Team Recs – Soup for the Soul (Favorite Savory Recipes!)
Homemade Chili
Recommended by: Will Andres, Civil Project Manager
Why I love it: As we approach the colder, darker months, chili makes for a nice, hearty, one-pot meal. It’s also great for meal-prepping as it gets even better a day or two after making it!
Pro Tip: Adjust peppers and spices to your liking, this is a medium-heat version. I’ve also replaced the ground beef with shredded or chopped homemade smoked brisket. The brisket adds a really nice additional layer of flavors.
Andean Soup (Pisca Andina)
Recommended by: Javier Diaz, Structural Project Engineer
Why I love it: Potatoes, egg, cheese, and chicken! What else would you need in a soup? This is a cozy, cold-weather comfort food that is typical of the Venezuelan Andes region. Being from Venezuela, this soup always reminds me of home. It also has the added benefit of being very easy and quick to make (less than 30 minutes total) – so there is no need to ask your mom/grandma for help or wait for a special occasion to make it.
Pro Tip: Have it for breakfast!
Homemade Chicken Noodle Soup
Recommended by: Katya Finegold, BIM Technician
Why I love it: It fills the heart, soul, and all the nooks and crannies of your spirit. It’s literally chicken soup for the soul! This recipe was given to my friend, Nicole, by her mother-in-law. It’s a delicious soup that always makes whoever eats it feel better. Because this recipe takes patience and time, I usually make it when I know I’ll be home for a while.
Pro Tip: The soup freezes extremely well and is a great gift for someone who needs a little comfort food.
Potato Leek Soup
Recommended by: Amelia Drake, Civil Engineer
Why I love it: This is one of my mom’s go-to recipes. When I was young, my mom made this soup on the night of a huge snowstorm – so it always reminds me of that cozy night. Also, you don’t need many ingredients. It’s so yummy and flavorful!
Pro Tip: Add in some “drop dumplings!” Nothing pairs better with carbs like more carbs! Simply combine flour, baking powder, salt, and milk, then drop dumpling-sized amounts of batter into the soup. It’s great because the broth is so good, and the dumplings take on that same flavor.
