This can be a squeeze of lemon or lime to brighten up a bowl, or making it rain herbs like chives, scallions, cilantro, parsley, or dill. We’ve also used fennel fronds for a subtle flavor and pop of green, or finely chopped shallot or red onion when you want a little more of a contrasting bite. For a little spice, try infusing chiles into oil and drizzling on top. There is no limit to the amount of toppings you can put on your soup—you just might need a bigger bowl if you go too hard.
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.
Whipped cream?
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