Mixed Bean Soup

A pot of pure, frugal comfort, this soup makes the most of a whole pantry of dried legumes, pinto, kidney, white, and black beans, chickpeas, black-eyed peas, split peas, and lentils all simmered together. The variety is the point: each one brings a slightly different texture and flavor, so the soup tastes layered and complex.

Soaking the beans first, then rinsing well, shortens the cook and makes them more digestible. From there it is a long, low simmer, with a ham bone or other meat tossed in if you like, until the beans turn creamy and the broth thickens on its own.

Vegetables go in partway through so they don’t overcook into mush.

The finishing touch sets it apart: a splash of red wine and a generous handful of fresh parsley stirred in right before serving, which brightens the whole pot and lifts the earthy beans. Serve with crusty bread.

Kitchen Tips

• Soak the beans first and rinse well; it shortens the cooking time and makes them easier to digest.
• Add salt and acidic ingredients like tomatoes toward the end, since adding them early can keep the beans from softening.
• Add the vegetables partway through so they stay intact rather than disintegrating.
• Stir in the red wine and parsley right before serving to keep their fresh, bright flavor.

Variations

• Use a ham hock, bacon, or smoked sausage for a meaty version.
• Buy a pre-mixed bean soup blend to skip measuring out each kind.
• Puree part of the soup for a thicker, creamier texture.