This Every Bean Soup Recipe Is Perfect for Using Up All the Leftover Beans and Lentils in Your Pantry
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 you’d like, stir some fresh or defrosted frozen greens (such as spinach, kale, or arugula) into the finished soup.
Stove-Top Version: Soak the beans in water for 8 hours or up to overnight. (Lentils and split peas do not need to be soaked.) Drain. Cook the onion and tomato paste as described in Step 1 in a large pot on the stove-top. Add the beans, 6 cups of water, and the salt. Bring to a boil, reduce the heat to a simmer, and cook until the beans are tender, starting to check at 40 minutes. It could take up to 90 minutes depending on the variety and age of beans. If the water level looks low, add more as cooking continues. Continue with Step 3 to finish the soup.