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Issue Date: March 2011

Hot Stuff

Beth Stallings

The Soup Pot // There is a simple charm in the soups of this small shopping-plaza storefront. The 10 options, which are made fresh daily, might not sound new — tomato basil ($4.25) or potato dill ($4.25) — but that’s what’s so appealing. It’s familiar, good soup. Nothing is overly salted or light on ingredients, and most daily options are either dairy- or gluten-free (sometimes both). The stuffed pepper ($4.50) and cabbage kielbasa ($4.50) soups are loaded with meat and stewed veggies and, as promised on the menu, stick to your ribs. The chicken vegetable ($4.25) is better than anything you had growing up. With chicken pulled in stringlike chunks, no bite goes without meat. Try it with a ham and colby panini on gluten-free bread that’s so flaky you’ll be tempted to order it as a side to dip in your soup. For the heart conscious, check out the under-500-calorie menu, which pairs soup with pita sandwiches, or peruse the nutritional information, posted along the wall as readable artwork, while you wait. Just don’t forget to stop by as the temperatures warm up and owner Marianne Marjanovic unveils chilled soups such as mixed berries in a cabernet-based broth.

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