Basically Black Bean Soup

Real talk: You don't have to soak your dried beans overnight. They'll cook faster if you do, sure, and will be less likely to break apart when they cook, but as long as you have a couple of hours to work with, you're golden. Few ingredients have such a stellar deliciousness-to-affordability ratio, and the best part about starting a soup with dried beans is that they create their own incredibly savory broth as they cook—no need to add weird, shelf-stable boxed stock to the mix. The most important thing to remember about cooking beans from scratch is that they can handle a LOT of seasoning, so don't hold back; nobody likes under-seasoned beans. And as with any simple soup, the magic is all in the garnishes. Whether you're meal prepping for the week or having people over for a casual dinner hang, a bunch of toppings—something crunchy, something creamy, something fresh and herby—makes a humble bowl of beans feel like a party.