October 17, 2014


Last Fall I made this oh so very delicious soup and it was a total hit with my little family. I pulled out the recipe a few weekends ago and it was just as delicious as it was the first time so I though I would share it with you today! Enjoy!

Harvest Bean Soup


2tbs. olive oil and a little for drizzling
1 1/2c. cherry tomatoes
1c. diced pancetta or bacon (should be about 4 slices of bacon)
1 jalapeño
1c. diced onion
2c. kale leaves
1 1/2c. butternut squash
1 1/2. diced carrots
6c. chicken broth
1/2tsp. cumin
1/2tsp. dried oregano
1/4tsp. cayenne pepper
fresh ground pepper (to taste)
kosher salt (to taste)
2 cans navy beans (rinsed)
fresh parmesan cheese (for garnish)

- Preheat your oven to 400 degrees Place your cherry tomatoes on a cookie sheet and lightly coat them with a little olive oil, kosher salt, and pepper. Roast them until they are nice a squishy (20-30 min). Take them out of the oven and set aside.

- Heat olive oil in a large soup pot. Add pancetta or bacon and cook until done. Add jalapeño, onion, squash, and carrots. Cook until soft and be sure to stir frequently. Add chicken broth, spices, and navy beans. Bring to a boil and reduce to simmer for 20 minutes or so. Make sure your beans and veggies are well cooked.

- Stir in your cherry tomatoes and kale. Cook until the tomatoes are warm and the kale is wilted. Add salt and pepper to taste. Top with shaved parmesan and serve!

This soup serves about 6 and if you need to make more simply double your recipe. I hope you all love this delicious fall soup!

What are your favorite fall soups? If you have a recipe leave it in the comments below!

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