Bean There, Won That: Andy’s High-Scoring Soup

Soup club has seen a lot. Bold flavors. Questionable textures. That one soup that everyone politely said was “interesting.” But this time? This time I came in hot—with a soup that started… early. Like, way early.

For the first time in soup-club history, I didn’t wait until the last minute. And honestly, thank goodness—because the beans demanded commitment. These weren’t toss-them-in-a-pot beans. These were soak-for-an-eternity beans, the kind that whisper, “You will be rewarded if you plan ahead.” And reward us they did.

The Magic of the Soak: Let’s pause for a second to appreciate soaked beans. Soaking isn’t just a culinary patience test—it’s a health flex. It helps:

• Improve digestibility

• Reduce compounds that block mineral absorption

• Make beans easier on your gut (aka less… musical)

Basically, soaking beans is self-care. For the cook and the eater.

Chop, Chop—This Soup Meant Business: This wasn’t a “dump a bag in and call it rustic” situation. This was real chopping. Onions. Carrots. Celery. The holy trinity of soup that says, “Someone cared.” There’s something quietly powerful about chopping vegetables. It’s grounding. It’s old-school. It’s the sound of nourishment being built, one slice at a time. And nutritionally? Freshly chopped veggies mean:

• More intact vitamins

• More fiber

• More color (and color = phytonutrients, aka plant magic)

Knife skills aside, the veggies laid a solid, nutrient-dense foundation—sweet, savory, and ready to soak up flavor.

Homemade Broth = The Secret Weapon: Store-bought broth has its place. But homemade broth? That’s where soups go from good to “Why is this so comforting?” I used homemade broth, and you could tell. Rich, deep, and layered—the kind that coats your mouth and warms you from the inside out.

Enter: The Mung Bean Topper: And then came the wildcard. The ingredient no one had tried before. The plot twist…The mung bean topper. Tiny. Mighty. Unexpected. Mung beans are nutritional overachievers—packed with plant protein, fiber, folate, magnesium, and antioxidants. They’re gentle on digestion and quietly powerful, like the friend who doesn’t talk much but always shows up with snacks and solutions. As a topper, they added texture, interest, and just enough intrigue to make everyone pause mid-bite and ask, “Wait… what is this?” That’s when you know a soup has won.

The Highest-Scoring Soup (For a Reason): This soup didn’t just taste good—it felt good. Balanced. Thoughtful. Nourishing without being preachy. Cozy without being boring. It respected the process: soaking, chopping, simmering, finishing. And soup club noticed. 8.7 average! Highest score to date (for my soups anyways). Proof that a little planning, a lot of plants, and one brave new ingredient can turn a humble pot of soup into a legend.

Moral of the story: Start early. Soak your beans. Chop your veggies. Use the good broth. And never underestimate the power of a mung bean moment. Soup Club will remember this one.