Showing posts with label Soups. Show all posts

Tuscan Bean Soup – Cheer Up!

Our grandparents called them the winter blues, but nowadays we know this condition as Seasonal Affective Disorder; a melancholy scientifically proven to be caused by shorter, darker days. 

Since fall and winter are full of those, we’re going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There’s just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay. 

Speaking of shorter days, this recipe is also a fantastic base for creating even more substantial weeknight meals. Things like sausage, peppers, and/or maybe a handful of greens, always works in this.

I tried a new method prepping our veggies; pureeing them instead of dicing. I thought this might save time, possibly extract more flavor, and quicken the cooking. Hey, two out of three aren’t bad! It was faster than dicing, and the soup only had to simmer for 15 minutes, but I didn’t think the flavor was quite as good as the classic diced veggies method.

Either way, this soup is delicious, and guaranteed to fog up your kitchen windows. Smiley face sold separately. I really hope you give this Tuscan bean soup a try soon. Enjoy!


Ingredients for 4 servings:
1 onion, diced
1 stalk celery, diced
1 carrot, diced
3 cloves garlic
*As stated in the post, I prefer diced veggies to the ground ones I tried in the video, and if you do go for the traditional method and cut your vegetables in small cubes, you'll have to simmer you soup for about 30 minutes, or until they are sweet and very tender.
1 tbsp olive oil
1 tbsp butter
salt to taste
freshly ground black pepper to taste
cayenne to taste
1/2 teaspoon chopped rosemary
1/2 teaspoon picked thyme leaves
2 (15-oz) cans white kidney beans aka cannellini beans
4 cups chicken broth
1/3 cup crème fraiche or heavy cream
1/2 lemon, juiced
- Garnish with fresh bread cubes fried golden in olive oil, tossed with Parmigiano Reggiano, and fresh Italian parsley.
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Roasted Butternut Squash Soup – Legend of the Fall

This roasted butternut squash soup is probably my favorite fall soup of all time, which is why I’m so shocked we haven’t posted a video for it before. It’s cheap, easy, nutritious, and absolutely delicious; and should probably go into the once-a-week rotation for a few months at least.

As I mention in the video, there’s really no great reason to simmer this for an hour like I did, but I think it does help harmonize the flavors, not to mention humidify your home. A cold, rainy day just looks better through steamed-up windows.

If you’re feeling like something a bit more substantial, try this topped with a handful of crispy bacon. Of course, I wouldn’t say no to some diced ham either. Add a hard roll, and you can’t get a better autumn meal. I hope you give this a try soon. Enjoy!


Ingredients for 6 portions:
For the sage brown butter:
3 tablespoons unsalted butter
6-8 large sage leaves (or a lot of tiny leaves like I used in the video)
For the soup:
3 1/2 pound butternut squash
1 tablespoon olive oil
1 chopped onion
1 cup sliced carrots
6 garlic cloves, peeled
sage-infused brown butter
2 teaspoon kosher salt, or to taste
6 cups chicken broth, plus more if needed
2 tablespoons maple syrup
2 tablespoons apple cider vinegar (or other vinegar)
cayenne to taste
creme fraiche and chive to garnish
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Beef, Bean, and Beer Chili – What a Great Way to Lose a Beer

As the legend goes, someone was making a batch of chili one day, while drinking too much beer, and due to a series of unfortunate events, a bottle was dropped into the pot. 

By the time it was fished out, the contents had escaped, and a new, delicious version of chili was born. As a former line cook, I'd say that sounds about right.

This recipe reminds me of the decision we’re faced with whenever we make beef stew. Should we deglaze with wine, or just our broth? Both make great, but differently flavored stews, so it really just depends on your mood, and also whether you're willing to sacrifice your adult beverage.

As I mention in the video, hot chili is a very underrated summer menu item. Bring a big ol’ thermos of this to a picnic, or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you’re in business. I hope you give this beef, bean, and beer chili a try soon. Enjoy!


Ingredients for 6 portions:
1 tablespoon vegetable oil
1 diced onion
2 pounds ground beef
2 tsp salt, plus more to taste
1 teaspoon ground black pepper
3 tbsp ancho chile powder, or to taste (I like ancho, but any high-quality ground chili pepper will work)
1 tablespoon ground cumin
1/8 teaspoon ground cinnamon
2 tsp paprika
1 teaspoon unsweetened cocoa powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
3 cloves garlic, minced
1 (12-oz) bottle of beer
1 cup tomato puree or crushed tomatoes
2 cups water, or as needed
2/3 cup diced green pepper (I used poblano, but a combo of jalapeno and green bell works great too)
2 (12 ounce) cans pinto beans, drained and rinsed well
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