Soup’s On!

Now is the best time of the year for warming up with a hearty soup made from seasonal veggies and local ingredients.  Even though spring is over two weeks away, there will still be some chilly days when nothing sounds better for lunch or dinner than soup!

There’s a fine art to making soups and stews, and it starts with the proper kitchenware and a killer recipe. So, I’ve paired my all-time favorite Barnes & Noble cookbooks with the essential tools any cook needs in the kitchen!

Let’s get cooking!

It took America’s Test Kitchen a year of testing 1,500 recipes to come up with 200 healthy, simple and exceptionally delicious slow cooker recipes. It only takes me a few minutes of prep in the morning and a gourmet meal is ready by dinner time! So easy.

When you’re cooking with Lebovitz, you can look forward to all things warm, buttery and brothy: Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur. This cast iron dish is the ideal tool for slow cooking stews and braised roasts because it locks in moisture and evenly distributes heat. Plus, it looks so nice on the stove you’ll want to leave it there even when you’re not cooking!

When I’m looking to balance out my diet, I love the Paleo Kitchen for its gluten and dairy-free recipes, especially their inventive soups like the Sage and Shallot Delicata Squash Soup. A powerful blender like the Vtiamix is a big help when you’re mashing up root vegetables to make a smooth base.

The most important thing to remember when you’re preparing soup? There will be leftovers! Soups are the gift that keep on giving, so load up your cast iron pot and freeze the extras for another cold, wintery day!

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