Dried Bean Soup

The soup can be made up to 4 days ahead. In fact, the flavor improves after a day in the refrigerator as the beans continue to absorb the rich broth. Store in an airtight container in the refrigerator. Any fat will solidify on top and can be easily removed before reheating. The soup can also be frozen for up to 3 months in freezer-safe containers.

Store cooled soup in airtight containers in the refrigerator for up to 5 days. The soup will thicken considerably as it sits; thin with water or broth when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Avoid rapid boiling during reheating as it can cause beans to break down and become mushy. For frozen soup, thaw overnight in the refrigerator before reheating.