Six-Bean Soup

Six different beans (lima, white, black, chickpea, pink, and red kidney) simmer together in a broth built from sauteed vegetables, chicken noodle soup mix, bay leaf, and fines herbes. Each bean brings a different texture and flavor, making this far more interesting than a single-bean soup.

Soaking the white and colored beans separately is a small detail that makes a visual difference. Mixed together, the darker beans bleed into the white ones and everything turns a muddy brown. Kept separate during soaking, each bean holds its own color in the finished pot.

The vegetables (onion, celery, carrot, green pepper, parsley, garlic) get softened in butter before joining the beans, which builds a savory base layer. Tomatoes go in right at the end so they stay fresh and bright. A shower of grated Parmesan on each bowl ties it all together.

Kitchen Tips

• Sort the beans and pick out any small stones or debris before soaking. It happens more often than you’d think.
• Simmer gently, don’t boil. A hard boil breaks apart the softer beans while the firmer ones stay undercooked.
• Add salt after the beans are tender. Salt added too early toughens the skins.
• This makes a full gallon. Freeze leftovers in portions for quick meals later.

Variations

• Swap the chicken noodle soup mix for vegetable bouillon to make it vegetarian.
• Add a smoked ham hock to the pot while simmering for a smoky, meaty backbone.
• Stir in chopped kale or spinach during the last 10 minutes for added greens.