I'm cutting it pretty close here with the title, it being Daylight Savings Time now and a warm-ish Sunday morning in Arkansas, but I know we're still in for some coldness... That being said, I thought I'd share a method for making homemade soup out of little more than a few handfuls of dried beans. I have only two cardinal rules for bean soup: 1. start with dried beans, not canned;* 2. don't add salt until the beans are tender (or they might never become tender!). Here's the "recipe," presented more like a guide, with all kinds of possible omissions, substitutions, and additions. Honestly, I think the simpler you keep a bean soup, the better, so think of a final flavor you'd like to have in the soup, and decide on your seasonings and ingredients before you start making it; otherwise you might end up with a sloggy jumble. The photo soup was made with great northern beans, 1 onion, 2 carrots, 3 stalks celery, 3 cloves garlic, 1 1/2 cups chopped ham, lot...