For this cold and rainy day I am so glad I started to make a soup stock last night and already began soaking these beans. The rest of the soup can cook during a morning's time and be ready for lunch or dinner. Or, you can just pop everything in a slow cooker so it will greet you after work. My stock used a chicken carcass, lots of fresh herb stems, celeriac, carrots, fennel, onions, garlic, and yellow pepper. The measure of a good stock to me is that it gels overnight. Please don't think that the beautiful mottled color of the dried beans is going to last after cooking! They can still taste very colorful though in your mind. Beans are an unsung hearty comfort food. And this soup sure hits the spot today.

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