Loving Spoonfuls

Four Beans, One Soup

BY ANDIE MARSHALL PHOTOS BY CHRISTINA RICHEY

I am one of those people who will clip a recipe with every intention of making it soon, but I seldom do.

That had to be what happened years ago, the only explanation I can think of for the wide assortment of canned beans I discovered recently while going through my cupboard. Cannellini beans, kidney beans and chickpeas are not items that I normally keep on hand. The cans were near their expiration dates and I wanted to use them, but I could not remember which recipes I had planned for them. As usual, my solution was to make a soup.

Over the years, the recipe has changed. I now prefer the flavor obtained by cooking dried beans rather than using canned. But, if pinched for time, you can substitute 14ounce cans, drained and rinsed, and eliminate the cooking time for the beans.

Initially, I made my own stock but there are many good varieties in today’s markets and you can use whichever you prefer. For a heartier soup, use beef stock and add slices of cooked smoked sausage or chopped ham. Use vegetable stock for a heart-healthier, lower-calorie soup.

The two best things about this soup are that you can add or substitute just about any type of bean, and that it tastes even better the second day.

Marshall is a home cook whose fondness for soup began when she was a working mom. With soups, she always had nutritious, homemade and reheatable meals on hand.