okay the power just went out why we are
out of sriracha my Mirabal Jamiroquai
welcome back to another cook with me you
guys today I'm actually gonna be raiding
my pantry and making another hearty
soupy pantry meal I guess it could be a
meal it's pretty like it's very Hardy
it's a soup soup soup stew but it's
gonna be delicious so first I'm just
prepping all of my vegetables I guess I
should tell you what we're making we're
making one of my favorites it's a white
bean sausage kale stew stew I first have
to wash all the vegetables I don't know
about you guys but I've been seeing a
lot of videos about like sanitizing
everything that comes in your house so
I've just been thoroughly thoroughly
washing my vegetables with water
sometimes I add a dash of vinegar in
there but I am a little bit weary about
washing stuff with soap so I will not be
doing that plus we're cooking everything
off so we should be okay if there's any
viruses on here it'll die during the
cooking process so I've got my celery
usually I love adding celery to suits
just because it adds extra vegetables
but I feel like it makes your broth a
little sweet too which is always nice
okay and then I have one carrot you know
what I should actually invest in is one
of those um vegetable scrubber brush
I've always wanted one just to make sure
like I'm getting all the dirt off so now
I'm just gonna cut the carrots a little
smaller so that they're about the same
size as the celery so I know I've been
making a lot of like soups and pastas
which are great pantry meals but I also
feel like they're really healthy and
they're filling
I have to tell you guys I lost five
pounds which is like not what I was
trying to do purpose intentionally
during this whole thing it just happened
to be that I was eating a little
healthier eating a lot more vegetables
so the baby weight the residual 15
pounds that I was having such a hard
time with before is now starting to come
off so yay but I want to know are you
guys gaining the quarantine 15 or are
you losing weight during this whole
thing a lot of people like my sister
told me that she's been snacking so much
just on whatever because of stress
eating that she actually gained weight
and a lot of my other friends are
actually in the same boat but oh yeah I
have to make room for the onions so let
me transfer these to a plate real quick
and then I'll cut the onions and then we
can start cooking my pink wool how many
of you guys entered the lake ruse a
heart pot giveaway in the last video
there were almost 700 comments so it was
crazy so when I started the giveaway I
didn't know there was like a youtube
comment randomizer but I actually found
one
and I did a live on my instagram at
honeysucklecatering another giveaway
it's exclusively on that platform
it'll be on Tuesday I'll announce it on
Tuesday for the giveaway and then we'll
pick someone on that Friday all the
details will be listed in my feed there
so oh and then we also chose our winner
on live like I said and congrats to
Hannah you you had like a duck emoji
I'll flash it up right here so if you
are the winner be sure to email me or DM
me on Instagram and just say hey I'm
Hannah you I'm the winner
just cuz a lot of people are dealing me
saving me and I'm like I'm not sure who
you are I want to make it fair I have to
tell you onions is one of those
essential things during one of those
emergency situation
and I really wish that they made onions
sort of like the garlic over here this
garlic and I've been using it a lot has
been such a lifesaver and I really did
wish that they made something like this
with an onion because you go through
these two so fast that you don't
actually realize it my mirepoix
Jamiroquai okay so first I'm gonna start
by adding a drizzle of olive oil into my
pot and I like to use like a pretty
heavy bottom pot because it just cooks a
lot more evenly and I don't know it just
feels better when you cook a pot or uh
it's just yeah turn this on let it get
hot and actually I'm not gonna cook off
the vegetables first I'm gonna cook the
meat off here I have two links of
sausages I have like a few more left in
the freezer so I'm super excited about
that I'll be making like lasagne or some
other pasta dish with that but for this
one I'm just gonna remove the casing and
then crumble it up once it gets hot
enough in here this is hot italian pasta
a lot like pretty small pieces
here
and once like one of the sides starts to
get pretty cooked through I'm going to
add the onions and the reason why I like
doing it this way is because once the
fat from the sausage kind of renders out
in flavors our onion and then you get
like this very caramelize delicious
cooked onion and it's gonna add so much
flavor to our soup if you guys don't
have sausage though what you can use is
bacon you can probably use ground meat
too if you have that available and add
Italian seasoning to it to give it that
extra flavor but I really love having
Italian sausage available because it's
so versatile you can use it for pasta
soups um
grill it and eat it with like roasted
vegetables so okay if you have to warn
you because it's hot Italian sausage as
it's cooking with the onions I am
tearing up like it is burning my eyes
[Music]
all right I keep you're good with this
stuff we're gonna move on now I'm gonna
add our carrots and celery and I like to
season every step so I'm going to add a
little bit of salt to this to sweat the
vegetables give it a couple
okay uh the power just went out why
where the power is back on yet another
reason why having one of these portable
burners saves my life now I'm gonna add
the garlic with my favorite garlic spoon
and then to add more seasoning the rest
of the time actually can probably
stretch this to two more times get it
home and then I have some fresh rosemary
that I picked from the garden I like a
lot of rosemary though if you wanted
just like normal amount of rosemary just
like this much is good but I love
rosemary with white beans so I'm gonna
toss it in there let it really aromatic
and what's cool about like the rosemary
because it's a woodsy herb is that once
everything cooks you'll see that the
rosemary will fall off and then you're
left with like this twig that you can
just pick up now for the rest of the
soup I have a can of crushed tomatoes
and I'm only gonna add like a quarter
cup and that's not a lot from a can but
you can save the rest of the crushed
Tomatoes here to make other things like
tomato sauce but because this is not
like a tomato based soup I don't want to
add a lot I know a lot of people don't
like using like just part of things but
I'm actually really thankful that
sometimes I find leftover things in the
fridge like three quarters of a can so
that I could meet something else with it
good for the beans now I'm using two
cans of cannellini or white beans if you
can't buy cannellini you can totally use
like red kidney beans which are
essentially the same except this is like
the white version or you can find like
great northern beans which are a little
bit smaller anyways I'm gonna just toss
in one little can right now with the
water in there because it gives it like
this very nice beanie flavor it just
adds a lot more like depth and then the
other kin is gonna be added later on
with the kale the reason why I'm doing
it in two parts is because this one when
it cooks down kind of like potatoes
these starch kind of just incorporates
with the rest of the liquid like the
broth so what's the right way to
describe this like basically it
disintegrates in there but it adds like
the bean flavor and then this one I want
to keep the beans holes for the texture
so we're doing it in two parts it just
gets really mushy and you still want
some to be being texture in there so
this is why I'm doing it that way
ooh-hoo nice and thick it's already
smelling so good if you guys have bacon
definitely add some into this too
because bacon never hurts any kind of
super stupid extra flavor so now I'm
using beef stock because I like using
beef stock over a chicken broth for
something hearty like this cuz it just
has a lot more flavor and like Nate says
it gives it more food um I'm gonna use a
piping okay cool so now we're gonna let
simmer for about twenty to thirty
minutes to really concentrate the
flavors and cook down the carrots and
celery what I would do at this point is
also add a parmesan rind but I no longer
have it so I think what I'm gonna do is
add a little bit of fish sauce because
it gives it that new mommy that's my
little secret any time I want to
substitute um mommy flavor for like
Parmesan cheese or something I added a
shove fish sauce I know it sounds weird
but it really does the trick
so just like tiny - also I haven't
tasted how salty this is
yep I'm gonna do that this is I'm just
adding a small - so it's not gonna be
super salty we're still adding beans and
kale after this so cover it up and I'll
see you guys again in 20 minutes so our
soup has been cooking for about 20
minutes now and it looks really good
it's thickened it's uh well as you can
see let me show you what I was talking
about so the beans its disintegrated
right like what's the right word for
this if you guys know it let me know
some of them has still kept its
structure but for the most part it fell
out of the bean shell but it looks
really good and like I said earlier the
rosemary have fallen off of the twig so
I can just pick it out this one can stay
in there a little longer I'm going to
let it continue to boil like this I'll
cover it up and then I'll prepare the
kale so I'm using half a bunch of kale
here and I like using Lawson Otto or
Dino kale just because I feel like it's
a little bit easier to handle than like
the curly kale you know the ones that
are like a lot more voluminous yeah
totally a preference thing you can use
kale you can use spinach you can use
chard whatever you like whatever you
have available at this point a lot of
times people prefer to take the stem out
but I like the fiber and I don't mind it
if you don't like the firebird the tough
fibre go ahead and just strip that off
so if you guys were doing this on a
regular stove make sure it's simmering
on medium-low not like a rapid boil like
this is on the lowest setting and
whenever I cover it it's just still like
a rapid boil but it is what it is it's
still looking really good so now I'm
going to add the keel and our second can
of beans also if you think one can of
beans is enough you can totally just
as well I just like I just like a lot of
beans because the more you eat the more
it's better for your heart sorry my
second-grade joking skills here I'll
work on that so this looks so delicious
we're just gonna let it simmer for
another five minutes and then it's ready
to go like this will be dinner or what
you compare this with is a nice
delicious grilled cheese sandwich and
comfort food at its finest
this is my favorite soup spoon for any
kind of soup it just has like the best I
don't know it just gets everything
started out the Asian market neat broke
my other one I never replaced it oh yeah
oh it's just so creamy it's almost done
this guy is just asking the be removed
so I'm gonna take them out right now
okay got my bowls now we're gonna serve
this up Oh looks so good you know what
this reminds me of kind of like a Zuppa
Toscana from Olive Garden a little bit I
haven't had that so while they have they
have bacon and potatoes but very similar
to this if you guys are into that
definitely give this a try and you can
also throw a potato in there too and
just because we're cooking to survive
right now doesn't mean we can't garnish
our meals with some colorful parsley
bits or like Parmesan if you had some I
don't so I'm gonna actually add some red
chili pepper flakes into my dish make it
a little spicy we are out of sriracha I
can't find it anywhere
um but that's okay because I still have
my Trader Joe's chili onion crunch and
that goes with everything except for
soup otherwise I would have added that
in here as well if you guys have not
subscribed to my channel yeah I've been
doing a lot of these cook with me
cooking in real life
videos that have been super fun so if
you guys enjoyed this video be sure to
hit that subscribe button and also give
this video a like cuz I'll be cooking
with you a lot more I'll also be doing a
lot more of those compilation videos
with like different ideas so you can
turn into those sooo let's give this a
try look at the texture of the soup it's
just so I mean it's like thick not thick
in a way like a traditional like stupid
for a soup it's pretty thick mm-hmm
still really hot the fish sauce actually
really added that like saltiness to it
that I feel like was perfect I don't
actually miss the Parmesan cheese at all
anyways I do miss the grilled cheese
though so maybe I'll make that to go
with this anyways thank you so much for
watching guys I hope you are all hanging
in there we're all in this together and
hopefully hopefully it ends soon because
I miss coming so bad comment below and
let me know what you miss most in life
right now and what you wish you could be
doing one of my favorite things is to
read your comments because it's the
highlight of my day so let me know thank
you so much for watching I'll see you
guys next time bye
[Music]
Make the Most of Your Pantry and Let's cook this Kale Bean Soup! ➜ PREORDER My New COOKBOOK! http://www.prh.com/honeysuckle ➜ SUBSCRIBE: http://bit.ly/honeysucklecatering ➜ Blog: http://bit.ly/honeysucklenewblog ➜ Instagram: https://www.instagram.com/honeysuckle/ ➜ Twitter: http://twitter.com/dzunglewis ➜ Business inquires: hi@dzunglewis.com #withme #stayhome Le Creuset Braiser: https://shopstyle.it/l/bb4uQ Le Creuset Dutch Oven: https://shopstyle.it/l/bb4ue Fiddle Leaf Ficus: https://shopstyle.it/l/bb4u3 Latte Bowls (sale!) https://shopstyle.it/l/bb4tY My Blue Nonstick Pans (similar): https://shopstyle.it/l/4iNz My Chef's Knives: http://bit.ly/2SMmfdj My Waffle Iron: https://shopstyle.it/l/20gW Mini Food Processor: https://shopstyle.it/l/20fz Cast Iron Skillet: http://shopstyle.it/l/BmVW Le Creuset Pink Pot: http://shopstyle.it/l/h6GL Marble Slab Board: http://shopstyle.it/l/h6hf Non-stick Frying Pan: http://shopstyle.it/l/uvRN Mini Food Processor: http://shopstyle.it/l/tSDD Vitamix Blender: http://shopstyle.it/l/tSFm Hot Plate Burner: http://shopstyle.it/l/jsCX Crate and Barrel bowl: http://shopstyle.it/l/h6Gi West Elm Gold Flatware: http://shopstyle.it/l/h6t3 My Staub: http://shopstyle.it/l/knN5 Anthropologie bowls: http://shopstyle.it/l/h6G3 My Latte Bowls: http://shopstyle.it/l/knNy Cutting board: http://shopstyle.it/l/h6uj KitchenAid Mixer: http://shopstyle.it/l/bZfs Immersion Soup Blender: http://shopstyle.it/l/knOf Le Creuset Dutch Oven: http://shopstyle.it/l/bPXm Smeg Toaster: http://shopstyle.it/l/bPXr Raccoon Salt Jar: http://bit.ly/2tzMFoU Kale White Bean Soup Recipe (serves 4-6): 2 Italian Sausages (remove casing0 1/2 onion, chopped 1 carrot, chopped 2 stalks celery, chopped 2 sprigs fresh rosemary 1/4 tsp thyme 1 box (4 cups) beef stock 2 cloves minced garlic 1/4 cup crushed tomatoes 2 cans cannellini beans 1/2 bunch Dino Kale 1 tsp fish sauce In a heavy-bottomed pot, heat on medium heat, add a drizzle of olive oil, cook and break up Italian sausages. Add onions, celery, carrots, stir for a couple minutes. Then add rosemary, thyme, crushed tomatoes, garlic, beef stock, 1 can of beans and simmer (covered) for 20 minutes. Then add chopped kale, the 2nd can of beans, fish sauce, and simmer 5 more minutes or until kale is soft and cooked through. ➜ Mailing Address: P.O. Box 2786 Toluca Lake, CA 91602 Intro Track Licensed from MelodySheep: https://www.youtube.com/user/melodysheep Drone Footage Licensed from Evan Thomas: https://www.youtube.com/user/syrinx32123 © 2020 Honeysuckle® All Rights Reserved.