There is one crucial component to this delicious and healthy soup — you must soak and boil your own beans and reserve the cooking liquid from the beans for your stock. This makes the soup creamy, delicious, and hearty. I've tried it several different ways and this is the way to go. Plus, it's economical and you avoid any nasty chemicals that may be present in canned beans and packaged broth (see my article in The Atlantic on obesogens for a bit on this and my book for all of the latest information).

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