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. 😂)
Recipe:
Ingredients:
2 Tbsp unsalted butter
2 Tbsp olive oil
1 large onion, sliced thinly
Kosher salt, fresh ground pepper
2 15-oz cans white beans (I prefer cannellini) drained and rinsed
4 cups vegetable stock (or chicken stock)(or water with 1-2 tbs bouillon)
1/4 of a head of green cabbage, core removed, coarsely chopped
1 Tbsp white distilled vinegar or fresh lemon juice
1 cup dill, coarsely chopped
Sour cream as a garnish
Steps:
1. Heat butter and olive oil in a medium pot over medium-high heat. Add onion and season with salt and pepper. Let them cook without much stirring for 5-10 minutes. You want them to crisp up, not caramelize. Once they’re crispy, remove a quarter of them and set aside for garnish. (I personally like to cook up 1.5 onions to have extra here…the crispy bits are so good!)
2. Add your rinsed beans to the pan and take the back of a spoon to mash about 1/2 the beans. This will thicken the stew.
3. Add your stock and some salt and bring to a simmer for 10-15 minutes letting the liquid reduce and the flavors meld.
4. Add the cabbage and vinegar and let simmer for another 15 minutes or so. This is really up to you and how “thick” you like your soup to be. Taste test and season accordingly…A little more vinegar can be nice at this point. If you like the tang.
5. Stir in at least half the dill (I like more) and turn the heat off.
6. Garnish with sour cream, crispy onion bits, and a little more dill. If you don’t want sour cream, a drizzle of olive oil or a pad of butter is nice here too.
ENJOY!!!
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