Monica is having Bean Soup Day, and so I am reposting my favorite Bean Soup Recipe for your enjoyment:

2/3 cup dry beans (the original recipe called for 1/3 this type, 1/3 that type - what I do is just use the many bean soup mix from the bulk aisle)
2-3 cloves garlic, crushed
2-3 cups vegetable broth, plain water, or water with a bit of miso
1 cup peeled and chopped squash (I have used all kinds of squash, including zucchini during the summer. A couple of years ago, it occurred to us Dh to roast the squash first and spoon into the soup that way, it’s been a delightful revision)
1 can diced tomatoes
1 large can (or two small cans) tomato sauce
¼ tsp cinnamon
¼ tsp cayenne pepper
Salt and pepper to taste
Place all the ingredients into a pot on the stove and simmer all day, adding more liquid as needed. You can add almost any kind of vegetables you want (potatoes, carrots, etc).

Serve with hearty bread. I’ll often make dumplings and put on top of the leftovers and reheat. There’s nothing the kids like more than the same soup twice in a row for dinner (big grin).

I am not serving it for dinner tonight, but it will probably appear on the table soon.

Enjoy!