I keep many different dried beans and lentils in my pantry, and this soup gives me a chance to mix up any stragglers in a single pot. Serve it in the coldest depths of winter, and start it one day ahead to allow time for the beans to soak overnight.
¾cup [135g] mixed dried beans (such as kidney, black, and cranberry), picked over for stones
Rinse the beans in a fine-mesh strainer under cold running water and transfer to a medium bowl. Cover with 2in [5cm] of water and soak overnight. The next day, rinse the beans and lentils in a fine-mesh