26 Comments
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Raven's avatar

thanks a LOT, guys. here i was blissfully looking at having a complete and total DAY OFF today, a phenomenon so rare that it rivals that big comet we're all supposed to watch for. then i read about this soup. sounds so wonderful! so now i'm off to the kitchen. but what the hell... after i make it, i can laze around doing nothing AND slurping up this amazing soup.

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Docia Nielsen's avatar

Man, this is sooo good!!! ❤️

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John's avatar

mF,

Just made this tonight and it's amazing. So much flavor considering the the limited amount/types of spices. Caramelize the tomato paste was such a clutch part of this one.

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Caroline Brost's avatar

This looks like just what we need today. Thanks!

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Amanda's avatar

Your recipes always hit the mark but this was fucking delicious! Thank you!

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John's avatar

I love to chop and prep. This stew was perfect and tasted delicious on a “cold” and rainy night in Phoenix.

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Angela's avatar

Last week’s soup took me an AGE and a half to make (but it’s delish and got better every day). THIS week I’ve got a new knife (thanks to a rec you made last year in Broiler Room). i’m assuming I won’t have to spend an hour chopping now. I’m so excited to make this! And because I have little confidence, I apologetically ask, can I use new (red) potatoes? Cause I have a huge bag of them and would love to use them up (ie, not spend more money) Thank you!! I really like you.

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Bad Manners's avatar

Absolutely, just cut them into bite sized pieces. The more you cook the more confident you’ll get ❤️

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Isabelle Flaherty's avatar

Ok figured out when to add the both. I love it perfect tast and texture combo!

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Bad Manners's avatar

so glad you liked it! sorry about the late reply. sleep took me.

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Isabelle Flaherty's avatar

No problem. We had leftovers today and they are even more delicious. Great recipe!

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Isabelle Flaherty's avatar

I’m making it and it looks fabulous but when do you add the 6 cups of veggie broth

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Tess's avatar

Thank you for persuading me to watch The Big Brunch-one episode in, I love it dearly!

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Kristen Ewer's avatar

Look delicious! Please add me to your instagram "close friends" list!!! :)

@ewer_the_brewer

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thalea's avatar

That looks so good! Do you have a recipe for a smooth-tasting vegetable broth? I've tried several but something always seems off.

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Amy H's avatar

Have you tried Better Than Bouillion?

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Bad Manners's avatar

yeah i also struggle with store bought broths. sometimes they're occasionally full of fennel or something else that takes the dish in a weird direction that I never intended. if you are cooking for omnivores, the Better Than Bouillon No Chicken concentrate is excellent. Yeah, it's more processed that I like but you can really measure out how strong you want the broth and it lasts for a long time in the fridge. It's a solid buy.

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thalea's avatar

I do use the vegetable base for recipes that call for broth as in ingredient, but never for a soup base, and I've never tried the No Chicken or No Beef kinds. I find the canned or boxed stocks and broths are trying too hard to be something special. I'll give the Better Than concentrate a try next time. Thanks!

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John's avatar

I know where to find a recipe to make your own...

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thalea's avatar

Tell me more....

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Bad Manners's avatar

Heidi Swanson has a great one at 101 Cookbooks!

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John's avatar

I was just going to suggest the recipe in the 1st book, but maybe I misinterpreted something.

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Bad Manners's avatar

Hahaha, nope, I just came in with too many suggestions. Heidi has a recipe for powder broth that’s great. But nothing beats veggie scrap broth like I outlined in book 1.

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Kelly's avatar

This looks exactly like my kind of soup! Anything I could swap for the nooch or could it be left out without affecting flavor too much?

Not a cooking show, but A League of Their Own was prob my fav show last year.

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Bad Manners's avatar

Just leave it out!

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Kelly's avatar

Thank you! Making this week, can’t wait!

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