Bean soups

Dried beans have been a cheap source of protein for centuries, and many cultures have a bean soup at the heart of their home cooking. White beans, kidney beans, broad beans and others are simmered until soft, sometimes mashed to thicken the broth. Olive oil, smoked pork, tomato and herbs are common partners.

SoupWiki lists 34 soups with bean. Typical total cooking time is about 105 minutes, ranging from 30 to 260 minutes, and a serving is roughly 90–650 kcal (estimates). The quickest is Ewedu Soup (~30 min) and the lightest is Ewedu Soup (~90 kcal). 12 are vegetarian, 5 of them vegan. All are served hot. They come from 25 countries, most often Iran, United States, Italy.