A good friend asked me to share a video recipe using dried beans. Here’s my recipe for bean soup. Enjoy!
I cooked the bean soup for about 4 hours, instead of the 2 hours I suggest in the video, because I decided I wanted a thicker soup. I also took the lid off for the last hour so that some of the liquid would cook off and the soup would have a richer flavor.
Other Notes
You can use any legume (dried bean, lentil, split pea) for this recipe.
The cooking time will depend on the type of legume--you want them to be tender but not mushy.
Cooking time will also depend on your own preferences for thickness of soup.
Change or add spices based on your own preferences.