I have this great Betty Crocker soup cookbook. Some of the recipes in the beginning were weird, but getting into the chowder and hearty soups was a revalation. One great recipe after another.
Or I’ll just wing it and make it up as I go along. If you like bean soup, pick up some dried navy beans or any other bean you like, prep them per the package directions. I have a leftover ham bone from last week, here’s my favorite bean soup recipe.
1lb of navy beans
~ 16 cups of water
1 ham bone with extra cut up ham if you have it (can sub in salt pork, kielbasa, etc.)
1 medium onion, diced (or leeks, scalllions are good too)
4 cloves of garlic, minced or pressed
2-3 diced carrots
2-3 diced celery stalks
3 strips of bacon (freeze slightly so it chops up nicely)
spices to taste, oregano, basil, bay leaf, salt, pepper
I saute the vegetables & bacon in an 8 quart pot in a little oil for a few minutes or until the bacon crisps up a bit.
Add the water and beans to the vegetables and cook them per the package directions (until beans are tender). Add in the ham bone, ham and spices. Just keep an eye on it as it simmers. I give it maybe an hour or a little more, watch the water, you may have to add a little if it boils off.
The soup is the best the next day as it thickens up quite a bit after it cools down.
Rob