Our family is addicted to soup, any time of the year. Yet many soups, especially bean and legume varieties, take some advance planning to prepare. Any bit of time savings helps (so does setting up the soup in a slow cooker!), especially for weekday dinners.
The format for preparing most soups is to start with base ingredients like a mirepoix of onions, celery, and carrots or other vegetables, sauteing those to soften, adding spices and herbs, then the beans/vegetables/starch, water/broth and bringing the entire thing to a boil before turning the heat down to a simmer. Lately, I’ve found myself getting impatient with that last part.