Yes, recipe.

Congratulations! When you post the recipe, please do so with your substitutions! To make the "delicious" one right. Thx.

Ohhh…NICE!

So perfect for winter. Enjoy, enjoy!

Thank-you! It's very different from anything I've tried. I've put it on the list. :)

In what way is it different for you, Pillog? For me, it was the use of the pepperoncinis/peppadews because I eat lots of bean/lentil stews/soups, casseroles, some with tomato, some with cheese, occasionally with meat--sausage or bacon-- but usually not. And some eaten as salads at room temperature. But the peppers were a new ingredient.

Yes, the peppers, and the texture. I've been expanding my souping. Next up is a recipe from Rancho Gordo to use with purply Christmas limas. Today, I finished making the non-cream mushroom soup. I will probably use dried beans but canned tomatoes for your soup. :)

I wonder if you'll find you have to drain and rinse your beans once cooked. Let us know.

Any soup with pickled peppers can’t be bad! :)

Apologies for slight detour… plllog, I love this southwestern bean soup recipe. Mine came directly from the magazine but I think it’s the same. I don’t add the barley until the last hour or so of cooking.

Eating Well 3 Bean & Barley soup

Thanks, PM! Interesting mashup. ;) I've added it to the list. I love barley in soup. ;)

Laceyvail, I would certainly drain off the cooking water and cool the beans, but canellini and similar shouldn't need rinsing other than using the water to cool them. I'd probably also shave a bit of the cooking time because I prefer beans that haven't gone mushy--that's a big reason to start with dry (besides using up what's in the pantry). I was going to try a sous vide beans before things got weird. That might be great for soup. Less time fuss and gentle temperature, hopefully keeping more integrity while joining the soup. :)

Adding barley...hhhhhmmmmmm......that would make it heartier. I have some barley to use up. Thanks for posting the recipe. 🥣

I finally got a chance to make the recipe, close to what Laceyvail did, but posted about it in the bean thread since my deviation was using somewhat aged mayacoba beans because I was out of cannellini.

I have made mayacoba beans and often use them lightly mashed in flour tortillas with greens of some sort, cheese and occasionally chorizo.

I'll look for the bean thread.

Day 2 the flavors are fully married—it doesn't taste pickly anymore—and the beans are tender but not squishy. The flavor is excellent, even cold (a taste as I was filling my bowl). Yesterday, I put too much pepper in, though it was good. Today I used less so it wouldn't be forward, just seasoning, and that was very good too.

Something I learned for this, and the Christmas lima and cabbage soup before it, is that I'd much rather eat a big portion of beans as soup than as a bean stew. I see a lot more of this soup in the future...

Thank-you!

I'm not sure I distinguish between a thick soup and a stew, but I do love beans in every form.

I suppose it's a continuum. My distinguishment at the tipping point is that there's a quantity of watery textured broth in soup vs. a thick dominant potage, with stuff floating around. Whereas, a stew is a pile of stuff with a liquid or gravy pulling it together. Stew holds up on a plate where soup and potage need bowls. So I'm liking bowls of these bean forward soups, with lots of vegetables swimming around in the broth, more than I do a plate of beans. Whereas I do eat a a lot of bean purée salads.

Bean puree salads? Please tell us more.