I wanted to prepare a dish that didn’t require a trip to the grocery store, so I rummaged through my pantry and fridge this week and ended up making a variation of Bittman’s Basic Bean Soup on page 136 of the hardcover edition. I used a 16-bean mix from Target, vegetable broth, the soup triad (onion, celery, and carrots), quinoa, garlic, and butter in my soup.
I referenced “The Basic of Preparing and Cooking Beans” on pg. 410-412 and decided not to soak the beans ahead of time since my bean mix included lentils and split peas. After cleaning the beans I brought them to a boil in the vegetable broth.
I then lowered the temperature on the stove and added the rest of my vegetables, a couple pinches of dried thyme, and some bay leaves. The soup simmered for about an hour and smelled delicous!