Soup moves effortlessly through the seasons. Fall and winter find our soup pots brimming with hearty bean and root vegetable soups. Although soups made with dried beans are not quick, you can substitute canned beans in many of our recipes. Of course, if time allows, a slow simmering soup requires little attention, leaving the cook free to do other things. When we make a batch of bean soup, we often double the recipe and freeze some for later. In spring and summer, we gravitate toward fresh vegetable soups, either pureed or chunky, served chilled or hot.