The best bean soups have a lived-in quality, as if they have been simmering on the back burner for hours, just waiting for you.
You can achieve this by cooking the dried beans from scratch, of course. Or you can skip the long simmer and pop open a can!
Bean soups have the distinct advantage of tasting terrific either way. Today’s soup uses canned beans to make a 30-minute meal that tastes like it took all day.