This is the time of year when Dutch ovens come into their own. Even if you use your big, heavy Dutch oven year-round, as I do, it still seems to come down off its shelf a little more often in the fall. Today I want to show you my favorite Dutch oven — and a soup to cook in it. This soup is one of those magical recipes with just a few ingredients, and all the usual suspects — carrot, onion, beans, chicken broth — that nevertheless turns out to have such a deep, wonderful flavor you don't mind that it makes enough to feed you for a week. And a Dutch oven is really the best vessel for it, because this soup is cooked just a little differently.