Giveaway with Mauviel

Want to win this stunning pan?  Well lovelies, you’ve got until Monday Oct 23rd 2017 to comment below and tell me your very favorite soup to make! Mauviel has so graciously given this 6.5 qt Classic French Dutch Oven for the contest.  I just want to say thank you as Our next book Launches at Christmas time!  Pre-selling starts this week, AHHH.  Rustic Joyful Food, Generations.  Heirloom food and heartwarming stories about life love and family.  Recipe is taken from our new book.

Bacon & White Bean Soup

What’s the difference between Soup and stew?  Well essentially soup is, well, soupy.  It’s got a lot more liquid or broth for your ingredients to swim around in.  A stew is more like a braise, where it doesn’t need as much liquid and it’s coked for a longer period of time.  Soup comes together really quickly.  This is a week night favorite, 30 minutes to perfection and serve it up with crusty bread and you’re done.  The key to a flavorful soup is using a wonderful broth base that you create in no time with a good caramelization at the bottom of your pan.  Method to follow in the recipe.

1 lb. lightly smoked bacon,

Ham bone (optional)

1 onion diced

3 ribs celery diced

2 carrots diced

2 sprigs fresh rosemary

2 sprigs of fresh thyme

1 delicatata squash sliced into half-moons, seeds removed

3 cloves of garlic crushed

1 bunch of kale, ribs removed chopped

1 zucchini diced

2 can of navy beans, rinsed and drained.

6 cups chicken broth

Fresh lemon juice and grated parm for garnish

Put the sliced bacon and woodsy herbs in a cold pan along with the onions.  You want to render most of the fat from the bacon so it retains some texture once you add the broth, otherwise you’ll get fatty limp bacon and no real depth of flavor.    You’ll want to develop those brown bits on the bottom of the pan while rendering the bacon.   Drain ½ the fat off the bacon and add the rest of the veggies to the pan.  Add the broth and ham bone if you managed to wrestle it from family and put it in your freezer at the last holiday gathering.  If you don’t have a ham bone squirreled away, skip it.  Bring to a simmer then reduce to low and cook for 20 minutes.  Take care to gently nudge those brown bits of flavor off the bottom of the pan with a wooden spoon.  This can cook for up to 2 hours before adding the beans.  Add the beans during the last 5 minutes of cooking a squeeze a fresh lemon juice and a sprinkle of fresh parmesan over top of the soup.  Serve with crusty bread. 

32 Comments

  1. My favorite soup to make is a zucchini bisque! It’s roasted zucchini, leeks, onions and garlic all puréed to perfection with some stock or bone broth and served with a dollop of sour cream and some fresh dill! So good!

  2. First, this soup looks ahh-mazing. So good.

    My favorite soup is called Albondiga (Meatball) Soup and it’s one my mother always made for us when we were sick. These passed down recipes are the best ones and so your upcoming cookbook sounds great!

  3. My favorite soup is a toss up between smoked sausage, Black lentil soup (I add carrots, corn, sometimes fennel bulb, onion, mixed greens-chard, kale, Spinach) and chicken tortilla soup topped with avocado- I love soups during fall and winter weather! Great giveaway! Thanks!

  4. I just love your posts girl you make me laugh and smile and HUNGRY 😋

    My favorite soup to make is albondigas Mexican meatball soup my mom used to make it so it makes me happy when I make it 😊

  5. I love to make hearty soups and chilis, and some stew. Just this week I made up a "Tuscan harvest white bean chili" that I just made with what I had on hand. It became Tuscan Harvest when I threw in some pumpkin butter at the end and Holy Moly! It was a hit!!! I also love Posole! Green Chili… soup is so so easy to make!

  6. This soup recipe sounds magical! I love making seasonal puréed squash soups: basil zucchini in the summer, rosemary butternut in fall/winter.

  7. Looks amazingly soul warming and delicious. My favorite soup to make is Borsch, it’s the Eastern European in me 😉

  8. This soup looks amazing, I have to try it next! My favorite soup to make is actually chili (does that count??) So hearty and heart warming in the fall!

  9. Ever since becoming a vegetarian, I’ve loved a classic, hearty vegetable soup. I throw everything that’s in my fridge in and spice it up. Can eat it for days!

  10. Ooo soups!!! I love making Split Pea, Lasagna Soup, Chili, and Chicken & Dumpling Soup! Now I think I need to make some soup to accompany this windy & rain weekend! Soup makes all things better!

  11. You make me want to be a better (soup) person! My my current favorite soup is white bean and chicken taco soup. My whole family will eat it!

  12. Caldo de Pollo! I love starting it out with the jalapeño, garlic, tomatoes, and onion for that delicious spice.

  13. Classic chicken soup with carrots, onion, parsley, celery. Has to be organic free range whole chicken slow cooked for at least a day, for the bone broth !

  14. Hey Danielle! This soup looks delicious! My favorite soup to make is greek lentil soup (Fakés) –red lentils, tomato, garlic, with a heavy dose of rosemary! Served with red wine vinegar and olive oil. So yummy!

  15. It’s a toss up–either my fam favorite French Onion soup where the onions carmelize for hours and are sooo delish or my fall favorite French Green Lentil and Sausage—both suit the season perfectly!

  16. Italian wedding soup and fresh bread. Wait. No. Chili and cornbread. Or maybe chicken noodle (when my family is sick). NO, I’ve got it butternut squash soup.

    Dang it. I can’t decide. But I’m sure it would ALL be lovely in a new pot!!

  17. Chicken Lime Soup is my fave to make, but the family’s favorite is Chicken noodle. I would love to try out this recipe in a new pot though!

  18. Too many favorite soups. But if I had to pick one, right now its my creamy cauliflower soup topped with crispy pancetta and a drizzle of very good quality evoo. I cook the cauliflower in coconut milk which makes it extra yummy and blend in my Vitamix!!

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