100 Bowls of Soup

12/06/2024

It’s a chili day. Making more of our 100% Grass Fed Beef Chili today. A classic hearty beef chili loaded with savory flavors and spices but not too much heat.

12/05/2024

Fresh batch of Peruvian Chicken made today. A spicy chicken soup featuring quinoa, fresh greens, lime juice, cumin and jalapeno!

11/29/2024

Make turkey broth and soup from your leftovers!

Make the most delicious turkey broth and turkey soup from your turkey carcass and leftovers. It’s so easy and nourishing. For the broth, simply place the carcass in a large pot (use kitchen scissors to cut in pieces) along with leftover herbs stems or vegetable scraps, add enough water to cover bones. Bring to a gentle boil, cover and simmer for two to six hours. Strain broth.

To make the broth into a turkey soup, heat two tablespoons of olive oil in a separate medium pot and sauté a diced onion, several sliced carrots and two sliced celery stalks. Cook for 10 minutes. Add a clove or two of minced garlic, a pinch of thyme, and a pinch of freshly grated ginger (optional). Add your strained broth, leftover shredded turkey meat and bring to a gentle simmer for 15 minutes. When vegetables are tender, add noodles (optional). When noodles are done, turn off heat and add scallions, and greens. Season with salt and pepper.

11/26/2024

We are OPEN Wednesday Nov. 27th 10am-5pm. Stock up on soup for you, your family and friends!

We will be CLOSED Friday Nov. 29th and Saturday Nov. 30th.

From all of us at 100 Bowls of Soup we wish you a happy and heathy Thanksgiving.

11/25/2024

Fresh batch of Fall Butternut just made! A fall and winter seasonal favorite, this soup is a savory and sweet blend of butternut squash with just the right touch of spice. Try adding roasted pumpkin seeds or a splash of cream when serving.

11/23/2024

Two French Onion are better than one! This week we made a vegan French Onion with our rich and flavorful Mushroom Broth along with our classic French Onion made with our Beef Bone Broth.

11/22/2024

It’s all about the broth.

Good broth is the backbone of flavor, a keystone ingredient in many dishes including soup. One could compare it to a bass line in music. Just as a bass guitar provides the rhythmic and harmonic support to the other instruments, so too does broth provide a foundational element, bringing depth and unity to all the ingredients of a recipe. Whether you use broth in your holiday gravies, sauces, stews or soups, enjoy the harmony of flavor it creates! This week we made more of our Beef Bone Broth, Turkey Bone Broth and a vegan Mushroom Broth.

11/17/2024

Information about our 2025 Cooking Classes are now available in our online store! Please visit:

https://100bowlsonline.square.site/

Scroll down to Cooking Classes or click on tab in right corner.

11/15/2024

10/30/2024

So simple and so delicious. Leek & Potato. Chicken broth, leeks, potatoes and a splash of white wine.

10/25/2024

Our business park is celebrating Halloween this Saturday, October 26th. Stop by for treats from 11am-2pm! We’ll be offering samples of Curry Pumpkin 🎃

10/23/2024

New Traffic Pattern

We want to let you know about a new traffic pattern to arrive at 100 Bowls of Soup. You can no longer take a left turn from Spring Street/Sunset Hills on to Sunset Park Drive into the business park. This affects those of you coming from Reston or the ramp off of Fairfax County Parkway. A median strip was installed this week. Your best route now is to turn left onto Herndon Parkway, take your first left into the business park, drive past a stop sign and our store is on the right. If you have any questions, please feel free to call us at 703 466-5130.

10/17/2024

True colors A selection of this week’s vegan soups!

10/16/2024

Nothing compares to Chicken Soup on a chilly day. Big chunks of pastured pulled chicken, carrots, onions, celery, garlic and thyme in a delicious broth. Gluten free!

10/15/2024

Moroccan Stew is back! A hearty vegan stew full of nourishing root vegetables, garbanzo beans and kale with the aromatic flavors of sweet paprika, cumin, harissa and a touch of cinnamon.

10/14/2024

We are OPEN today, Monday 10-5pm. Stop by and stock up for a chilly week ahead!

10/13/2024

In Chef Anna’s “Knife Skills & Stir Fry” class we practiced fundamental cuts such as mince, dice, brunoise, batonnet and julienne, learned how to keep knives maintained and sharp and created a quick and easy meal of stir fry! As a bonus Chef Anna taught us how to “supreme” citrus 🍊 (remove the peel and pith and carve out segments)!

10/11/2024

It’s a Fall Butternut kind of day!