Every Bean Soup Recipe

This recipe is perfect for using up the quarter bags of dried beans, split peas, and lentils hanging out in your pantry. Remember that since different varieties of legumes cook at different rates, not every bean or lentil will be cooked to al dente perfection. By the time some have finished cooking, others will have collapsed into the broth, which only adds to the depth of flavor. If youd like, stir some fresh or defrosted frozen greens (such as spinach, kale, or arugula) into the finished soup.