Now, at the last soup of the season, I’ve made 39 weeks’ worth of soup, which translates to 3,042 quarts or nearly 760 gallons… or the equivalent of 115 kegs of soup for all of you class acts out there. This final recipe is based on the classic bag of “bean soup” mixed beans by Hambeens, which I first noticed on the shelf when it was routinely the only one left when the pandemic hit. Optimistic that I’d found a secret bag of beans in some sort of porthole to an alternate universe, I would pick it up, think “WTF?” and promptly put them back for the next poor sucker. Turns out, however, with a lot of random bits of beans leftover after making a season of soup recipes, I was inspired to make my own version. (It’s the one I wrote about last fall for the Kitchn, so it’s famous!) My bean mix was comprised of all the beans I’ve used this soup season, which, as you know, have been many. Fifteen different types, in fact. So, here you have it: my WTF Bean Soup called by its proper name.
- Sweeten with agave or molasses to turn into a kind of random/delicious BBQ beans and serve alongside whatever you have on your grill these days
- What I just said above and serve topped with your favorite coleslaw
- Stir in a tender green like baby spinach and serve over quinoa
Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.