Here's a recipe for soup that I threw together this week-end and it actually turned out rather tasty.
4 cups brown beans, with juice (you can use canned if you don't have leftovers)
1 onion, diced
drizzle of olive oil
1 carrot, grated
2-3 cups beef broth, or about 4 beef bouillion cubes
2 bay leaves
black pepper -- lots
chili oil -- a drizzle, or maybe a teaspoon
Drizzle the olive oil in the bottom of a large pan and add the diced onion. Begin to cook the onion in the olive oil while adding the garlic (to taste) and grated carrot. Cook on low until all vegetables are becoming tender. Add the beef broth, bay leaf and beans. Cook on low for about 30 minutes (or so). Add salt, pepper and chili oil at the end of the cooking period. Stir thoroughly.
It is supposed to be a little spicey, so if it tastes bland, get the black pepper and chili oil out again.