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Sautéing vegetables before adding them to Bean Soup intensifies their natural sweetness and adds depth of flavor to the finished soup. Photo by Sue Doeden

Bean soup: Have another bowl

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It's funny that I always seem to think of my dad when I make bean soup. It's not because he was an expert with the soup pot. Far from it. My dad spent very little time in the kitchen cooking. But, on rare occasions when he was forced to make a meal (every mom gets sick once in a while), he'd pull a can of Campbell's bean with bacon soup off the shelf. Looking very out of place at the stove, my dad would plop the cylinder-shaped bean mixture into a pot, stir in some water and heat it up.

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