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1
Rinse the beans in a colander. Put into a mixing bowl.
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2
Pour boiling water over to cover by 1-2 inches. Sit until cool.
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3
Put the oil and garlic into the bottom of a soup pot or 8-cup saucepan with a lid.
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4
Cook over medium or medium low heat until the garlic starts to turn gold. Add the seasonings using a rather big pinch of herbs.
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5
Sizzle for a few moments, and cook no longer than it takes for the garlic to turn amber colored, or light nut brown. You can do this over lower heat if nessecary.
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6
Add the beans with the water and stir in the broth.
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7
Bring to a simmer, cover, turn the heat down and cook gently, stirring once in a while, and checking for doneness, for about two hours, it may take two and a half. The beans should not be al dente.
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8
Check two or three of them, or more, check enough of them to know that they are not underdone. The soup may need some more salt, but wait until the soup at least has cooked halfway before adding it.
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9
Retrieve a potato masher, and mash enough of the soup until the broth becomes cloudy, and thickens slightly. Work on one part of the pot and do not go to another, puree about a third of the beans.
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10
Transfer to soup bowls or cups and serve hot. If reheating, a little water may need to be added.
