Channeling @whit here for sure having made a beautiful soup. Royal corona rancho gordo beans, roast sliced turnips with a bunch of caramelization, leeks and shallots and garlic, a couple lemon ends charred in the pot to start things off, and a couple pre cooked chicken sausages, jesus god it's so good, it's so good, this broth is the best broth from water I have ever made
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in reply to @wholemilk's post:
OH YEAH OH YEAH OH YEAH OH YEAH. tell me more about charring the lemon ends!!
So I love lemon in all soups to just brighten everything up a different stages, kinda like salt in the layering ya know! Heated up the heavy steel pot, chopped both ends off the lemon, charred them like crazy and then added good olive oil, leeks, and shallots, let them fry a bit, and added 2c water - not much but I want a clear broth soup with a LOT going on. Pulled the roasting sliced turnips and cut them kinda big so they'll be sweet and toothy, threw them in. Then I added the beans in all their bean broth, probably like 3-4 more cups of liquid, along with a boatload of garlic and chopped cooked chicken sausage, and have been finishing the beans in the soup for about an hour and a half? I wish I'd just started with them cooked but I was in a rush and thought they'd be fine In the soup, which they will be! It tastes amazing but the beans are undersalted, and now it's a little harder to compensate for that because the broth is just so perfect.
If you like any part of this, you can have or adapt or whatever, please enjoy!