Ok, I know the title of this post is a bold statement and I admit this probably wouldn’t be the recipe that comes to mind when you hear the word “stew.” And it’s not the traditional, hearty, meaty, masterpiece most people are looking for when they think of a fall stew.
BUT, hear me out.
This soup is simmering on my stove as I speak and it’s the 2nd time I’ve made it this week and will be on repeat again this year throughout the soup season. It IS that good. It’s simple but has a surprising amount of depth for 5 ingredients. It’s EASY to make (a requirement for me). It’s satisfying and warming which is needed in the cold weather months. The frizzled onions alone are enough to get me excited. The recipe calls for you to set aside 1/4 of them for garnish but I end up eating them all before the soup is even finished 😬. And it calls for a ton of the most underrated but most delicious herb ever in it. IMO. I LOVE DILL.
It’s reminiscent of Campbell’s Bean with Bacon Soup for me but not because of the flavor. Mostly because of the white beans and the creamy broth. That might be controversial though.
(Dear Alison, I apologize for the above remark. I grew up poor. 😂)
The recipe for this one can be found here.
Watch Alison Roman make this stew here.
More things I love about Dilly Bean Stew:
- It’s easy to make vegan.
- It’s easy to freeze (without dill). Thaw it out, heat it up, and then add the dill.
- It’s cheap and easy to make for a crowd.
- It’s easy to add meat to. Jake will add chicken to his bowl if he’s feeling more like meat but I think a good sausage would work well with it too.
Easy is clearly the keyword here.
Here’s another staple soup recipe:
Vegetarian Tortilla Soup: https://pourtu.com/vegetarian-tortilla-soup
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It IS that good.
it issssss