Soup 101: Bean or Lentil Soup I've been making various versions of this soup for years, so by this time there really is no recipe. And lately I've been making such huge quantities, it's hard to remember making less. Anyway, here's my best guess: 1 pkg (1 lb) beans (just about any beans are good - 16 bean mix, great northern, pinto, etc. etc. Lentils work too, and you don't have to soak them) 1 lb beef kielbasa (I originally started using this to accommodate my non-pork eating friends, but have found I prefer it. I buy Hillshire Farms brand) 1 large onion, diced 1 or 2 carrots, sliced or diced 1 or 2 stalks celery, coarsely chopped 1 large can College Inn chicken broth salt, pepper, margoram Quick soak the beans according to package directions: Boil enough water to cover the beans by a couple of inches and then add the beans. Bring back to a boil for a couple (3) minutes then turn off the heat and let the beans sit for an hour while you cut up the vegetables and read the newspaper. Drain. Heat a little olive oil in soup pot. Add vegetables. Cut up the kielbasa into bite sized pieces and add. Cook, stirring occasionally until vegetables are getting tender; you don't need (or want) to brown them. Add beans and broth to cover by an inch or two (I use half broth and half water) and bring to boil, stirring occasionally. Lower heat, and simmer until beans are tender (60 to 90 minutes.) I don't have a heavy stock/soup pot so I am careful to stir once in a while to prevent sticking. Also, keep an eye on the liquid levels -- if it starts to look too thick toward the end you will want to add some more water or broth, and if it's too thin, you'll want to increase the heat a bit to let it cook down a bit. You want the starch in the beans to give the soup some heft. Add salt, pepper and marjoram to taste. You won't need much salt if you use regular chicken broth (not low sodium.) Good right away, but even better the next day. Freezes well.