15 Delicious Bean Soup Recipes for Cozy Nights

Cold nights call for something warm, comforting, and utterly delicious—bean soups are just the ticket! Whether you’re in the mood for a quick weeknight dinner or a slow-simmered pot of goodness, our roundup of 15 Delicious Bean Soup Recipes has something to satisfy every craving. Dive in and discover your next favorite bowl of comfort that’ll make those chilly evenings a whole lot cozier.

Hearty Black Bean Soup with Lime

Mastering the art of making Hearty Black Bean Soup with Lime is simpler than you think, and it’s a perfect dish to warm up your evenings. Let’s walk through the process together, ensuring you achieve that rich, comforting flavor every time.

Ingredients

• 2 cups dried black beans
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 lime, juiced
• Salt to taste

Instructions

1. Rinse the dried black beans under cold water and soak them overnight in a large bowl covered with water.
2. Drain the soaked beans and set aside.
3. Heat the olive oil in a large pot over medium heat.
4. Add the diced onion to the pot and sauté until translucent, about 5 minutes.
5. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant.
6. Add the drained black beans and vegetable broth to the pot, bringing the mixture to a boil.
7. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the beans are tender.
8. Once the beans are cooked, use an immersion blender to partially puree the soup, leaving some beans whole for texture.
9. Stir in the lime juice and season with salt to taste.
10. Serve the soup hot, garnished with additional lime wedges if desired.

Bright and zesty, this Hearty Black Bean Soup with Lime boasts a creamy texture with chunks of beans for a satisfying bite. Try topping it with avocado slices or a dollop of sour cream for an extra layer of flavor.

Spicy Red Bean and Chorizo Soup

Gathering around a warm bowl of soup is one of life’s simple pleasures, especially when it’s as flavorful as this Spicy Red Bean and Chorizo Soup. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 tbsp olive oil
• 1 cup diced chorizo
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• 2 cups cooked red beans
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced chorizo to the pot. Cook, stirring occasionally, until browned, about 5 minutes.
3. Tip: Render the chorizo fat fully for maximum flavor.
4. Add 1/2 cup diced onion and 2 cloves minced garlic. Cook until onions are translucent, about 3 minutes.
5. Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika. Cook for 1 minute to toast the spices.
6. Pour in 4 cups chicken broth, scraping the bottom of the pot to release any browned bits.
7. Tip: Deglazing the pot adds depth to the soup’s flavor.
8. Add 2 cups cooked red beans and 1/2 cup diced tomatoes. Bring to a simmer.
9. Reduce heat to low. Cover and simmer for 20 minutes to meld the flavors.
10. Tip: Simmering uncovered for the last 5 minutes thickens the soup slightly.
11. Stir in 1/4 cup chopped cilantro just before serving.

Packed with smoky, spicy flavors, this soup boasts a hearty texture from the beans and chorizo. Serve it with a dollop of sour cream or a side of crusty bread for a complete meal.

Creamy White Bean and Rosemary Soup

Very few dishes offer the comforting embrace of a well-made soup, and this Creamy White Bean and Rosemary Soup is no exception. Perfect for beginners, this recipe walks you through each step to achieve a velvety texture and aromatic flavor that’s sure to impress.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 4 cups cooked white beans
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in 2 cloves minced garlic and 2 sprigs fresh rosemary, cooking until fragrant, about 1 minute.
4. Add 4 cups cooked white beans, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to simmer for 20 minutes.
5. Remove rosemary sprigs. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in 1/2 cup heavy cream and heat through for 2 minutes. Do not boil.

You’ll love the soup’s creamy texture and the rosemary’s earthy notes. Try serving it with a drizzle of olive oil and a sprinkle of fresh rosemary for an elegant touch.

Smoky Pinto Bean Soup with Bacon

You’ll find this Smoky Pinto Bean Soup with Bacon to be a comforting dish that’s both hearty and flavorful, perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

• 1 tbsp olive oil
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 4 cups chicken broth
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 4 slices chopped bacon to the pot and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add 1 medium diced onion to the pot and sauté until translucent, about 3 minutes.
4. Stir in 2 cloves minced garlic and 1 tsp smoked paprika, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their oils and enhances the soup’s depth.
5. Pour in 4 cups chicken broth, scraping the bottom of the pot to loosen any browned bits.
6. Add 2 cans drained and rinsed pinto beans and 1 bay leaf to the pot. Bring to a simmer.
7. Reduce heat to low, cover, and let the soup simmer for 20 minutes to meld the flavors. Tip: A gentle simmer prevents the beans from breaking apart.
8. Remove the bay leaf, season with salt and pepper to taste, and serve hot.

Best enjoyed with a dollop of sour cream or a sprinkle of fresh cilantro, this soup boasts a creamy texture with a smoky undertone from the bacon and paprika. For an extra kick, serve with a side of crusty bread to soak up the rich broth.

Vegetarian Lentil and Bean Soup

Kickstart your culinary journey with this hearty Vegetarian Lentil and Bean Soup, a perfect blend of nutrition and flavor that’s both satisfying and easy to make. Follow these steps to create a comforting bowl that’s ideal for any season.

Ingredients

• 1 cup dried green lentils
• 1 cup canned kidney beans, drained and rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Rinse the dried green lentils under cold water until the water runs clear.
2. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the rinsed lentils, 4 cups vegetable broth, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
5. Add the drained and rinsed kidney beans to the pot, stirring gently to combine. Simmer uncovered for an additional 5 minutes to heat the beans through.
6. Season with salt to taste, then remove from heat.

This soup boasts a rich, earthy flavor with a satisfying texture from the tender lentils and beans. Serve it with a slice of crusty bread or a dollop of yogurt for an extra touch of creaminess.

Three Bean Chili Soup

Now, let’s dive into making a hearty Three Bean Chili Soup that’s perfect for any season. This recipe is straightforward, ensuring even beginners can achieve delicious results with ease.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 cup diced bell pepper
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 cup diced bell pepper and 1 cup corn kernels, cooking for another 3 minutes.
5. Mix in 1 can black beans, 1 can kidney beans, 1 can pinto beans, 1 can crushed tomatoes, and 2 cups vegetable broth.
6. Season with 1 tbsp chili powder, 1 tsp cumin, and 1/2 tsp salt, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
8. Tip: For a thicker chili, let it simmer for an additional 5-10 minutes.
9. Tip: Taste and adjust seasoning if necessary, but remember the flavors will meld as it cooks.
10. Tip: For extra heat, add a pinch of cayenne pepper with the other spices.

Just like that, you’ve got a comforting bowl of Three Bean Chili Soup with a rich texture and deep, smoky flavors. Serve it with a dollop of sour cream or over a bed of rice for an extra hearty meal.

Tuscan Bean Soup with Kale

On a crisp evening, nothing warms the soul quite like a hearty bowl of Tuscan Bean Soup with Kale. This dish combines simple ingredients into a flavorful, nutritious meal that’s perfect for beginners to master.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
4. Pour in 4 cups vegetable broth and 2 cups water, then bring to a boil.
5. Reduce heat to low and add 1 can cannellini beans, 1 bunch chopped kale, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes.
6. Simmer uncovered for 20 minutes, stirring occasionally, until the kale is tender.
7. Tip: For a smoother texture, blend half the soup before adding the kale.
8. Tip: Taste and adjust seasoning before serving, as the saltiness can vary by broth.
9. Tip: Serve with a drizzle of olive oil and a sprinkle of red pepper flakes for extra flavor.

Ladling this soup into bowls reveals its creamy beans and vibrant kale, a testament to its rustic roots. Enjoy it with crusty bread for dipping, or top with grated Parmesan for a richer taste.

Mexican Bean Soup with Avocado

Mexican Bean Soup with Avocado is a hearty, flavorful dish that combines the richness of beans with the creamy texture of avocado. Making this soup is straightforward, and by following these steps, you’ll have a delicious meal ready in no time.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 4 cups vegetable broth
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1 lime, juiced

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp chili powder; cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth, 2 cans black beans, and 1 can diced tomatoes. Bring to a boil.
5. Reduce heat to low and simmer for 15 minutes, allowing flavors to meld.
6. While the soup simmers, dice 1 avocado and chop 1/4 cup cilantro.
7. After simmering, remove the pot from heat and stir in the juice of 1 lime.
8. Ladle the soup into bowls and top with diced avocado and chopped cilantro.

Perfectly balanced, this soup offers a creamy texture from the avocado and a zesty kick from the lime. Serve it with warm tortillas for a complete meal that’s both satisfying and nutritious.

Slow Cooker Ham and Bean Soup

Slow cookers are a game-changer for busy home cooks, and this ham and bean soup is no exception. Simple to prepare and packed with flavor, it’s the perfect dish to warm you up on a chilly day.

Ingredients

• 1 lb dried navy beans
• 1 lb smoked ham, cubed
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 2 cups water
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Rinse the navy beans under cold water and pick out any debris.
2. Place the beans in the slow cooker along with the cubed ham, diced onion, carrots, and celery.
3. Pour in the chicken broth and water, ensuring the ingredients are fully submerged.
4. Add the dried thyme and bay leaf to the slow cooker.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
6. Once cooked, remove the bay leaf and season the soup with salt and pepper to taste.
7. For a thicker soup, mash some of the beans against the side of the slow cooker before serving.

Rich in flavor and hearty in texture, this soup pairs wonderfully with a slice of crusty bread. For an extra touch of freshness, garnish with chopped parsley before serving.

Curried Chickpea and Bean Soup

Let’s dive into making a comforting bowl of Curried Chickpea and Bean Soup, perfect for any day of the week. This recipe is straightforward, ensuring even beginners can achieve delicious results with ease.

Ingredients

– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 can (15 oz) white beans, drained and rinsed
– 4 cups vegetable broth
– 1 cup coconut milk
– Salt to taste
– Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic, 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, cooking for 1 minute until fragrant.
4. Tip: Toasting the spices with the onions and garlic enhances their flavors.
5. Add 1 can chickpeas and 1 can white beans to the pot, stirring to coat with the spice mixture.
6. Pour in 4 cups vegetable broth and bring the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld.
8. Tip: Simmering with the lid on prevents too much liquid from evaporating.
9. Stir in 1 cup coconut milk and simmer uncovered for an additional 5 minutes.
10. Tip: Adding coconut milk at the end keeps its creamy texture intact.
11. Season with salt to taste before serving.
12. Garnish with fresh cilantro for a pop of color and freshness.
The soup boasts a creamy texture with a rich, spicy flavor profile, thanks to the blend of curry and coconut milk. Serve it with a side of crusty bread for dipping to make the most of its hearty consistency.

French Onion and White Bean Soup

Warm up your kitchen with this comforting French Onion and White Bean Soup, a hearty blend of caramelized onions and creamy white beans that’s perfect for any season. This recipe walks you through each step, ensuring a delicious result every time.

Ingredients

• 2 tbsp unsalted butter
• 4 cups thinly sliced yellow onions
• 1 tsp salt
• 1 tbsp all-purpose flour
• 4 cups beef broth
• 2 cups cooked white beans
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 4 slices French bread
• 1 cup grated Gruyère cheese

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 4 cups thinly sliced yellow onions and 1 tsp salt to the pot, stirring to coat the onions in butter.
3. Cook the onions, stirring occasionally, for 25 minutes or until deeply caramelized.
4. Sprinkle 1 tbsp all-purpose flour over the onions, stirring to combine, and cook for 1 minute.
5. Gradually add 4 cups beef broth to the pot, stirring constantly to prevent lumps.
6. Add 2 cups cooked white beans, 1 tsp dried thyme, and 1/2 tsp black pepper to the pot, stirring to combine.
7. Bring the soup to a simmer and cook for 15 minutes, stirring occasionally.
8. While the soup simmers, toast 4 slices French bread until golden and crisp.
9. Ladle the soup into bowls, top each with a slice of toasted French bread, and sprinkle with 1 cup grated Gruyère cheese.
10. Place the bowls under a broiler for 2-3 minutes or until the cheese is bubbly and slightly browned.

Silky smooth with a rich depth of flavor from the caramelized onions, this soup is a delightful twist on the classic French onion. Serve it with a crisp green salad for a complete meal that’s both satisfying and elegant.

Moroccan Spiced Bean Soup

This Moroccan Spiced Bean Soup is a hearty, flavorful dish that’s perfect for any season. The blend of spices and beans creates a comforting meal that’s both nutritious and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 2 cups diced tomatoes
• 2 cups cooked chickpeas
• 1 cup cooked lentils
• 1/2 cup chopped fresh cilantro
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/4 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth and 2 cups diced tomatoes. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. Add 2 cups cooked chickpeas and 1 cup cooked lentils. Simmer for another 15 minutes, stirring occasionally.
6. Remove from heat and stir in 1/2 cup chopped fresh cilantro and 1 tbsp lemon juice.

Hearty and aromatic, this soup boasts a rich texture and a deep, spicy flavor profile. Serve it with a dollop of yogurt or a side of crusty bread for a complete meal.

Pumpkin and Black Bean Soup

Perfect for a cozy autumn evening, this Pumpkin and Black Bean Soup combines the sweetness of pumpkin with the heartiness of black beans for a comforting bowl that’s both nutritious and satisfying. Let’s walk through the steps to create this flavorful dish.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 15 oz canned pumpkin puree
• 15 oz canned black beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
4. Pour in 15 oz canned pumpkin puree and stir to combine with the onion mixture.
5. Add 15 oz drained and rinsed black beans, 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper to the pot.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
7. Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped cilantro.

With its creamy texture and a balance of sweet and smoky flavors, this soup is a delight on its own or garnished with extra cilantro and a dollop of sour cream. Warm up your kitchen and your soul with this easy-to-make, hearty soup.

Asian Inspired Miso Bean Soup

Delving into the world of Asian flavors, this Miso Bean Soup combines simplicity with depth, perfect for beginners eager to explore. Follow these steps to create a comforting bowl that’s both nourishing and flavorful.

Ingredients

• 4 cups water
• 1 tbsp vegetable oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 cup sliced carrots
• 1 cup sliced celery
• 2 cups cooked white beans
• 3 tbsp white miso paste
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1/2 tsp sesame oil

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat (350°F) until shimmering.
2. Add 1 cup diced onion and sauté for 3 minutes, until translucent.
3. Stir in 2 cloves minced garlic and 1 tsp grated ginger, cooking for 1 minute until fragrant.
4. Add 1 cup sliced carrots and 1 cup sliced celery, sautéing for 5 minutes to soften.
5. Pour in 4 cups water and bring to a boil, then reduce heat to simmer for 10 minutes.
6. Dissolve 3 tbsp white miso paste in a small bowl with 1/2 cup of the hot broth, then stir back into the pot.
7. Add 2 cups cooked white beans and 1 tbsp soy sauce, simmering for another 5 minutes.
8. Drizzle with 1/2 tsp sesame oil before serving.

A harmonious blend of textures and flavors, this soup boasts creamy beans against a savory, umami-rich broth. Serve with a sprinkle of green onions or a side of steamed rice for an extra touch of comfort.

Simple Navy Bean Soup with Garlic

Unlock the comforting flavors of home with this Simple Navy Bean Soup with Garlic, a dish that combines simplicity with depth of flavor, perfect for any beginner to master.

Ingredients

• 1 cup dried navy beans
• 4 cups water
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Rinse 1 cup dried navy beans under cold water and drain.
2. In a large pot, combine the rinsed beans with 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hour or until beans are tender. Tip: Soaking the beans overnight can reduce cooking time by half.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Add 4 cloves minced garlic and sauté for 1 minute or until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
4. Add the sautéed garlic to the pot with the beans. Stir in 1 tsp salt and 1/2 tsp black pepper.
5. Simmer the soup, uncovered, for an additional 10 minutes to allow the flavors to meld. Tip: For a thicker soup, mash some of the beans against the side of the pot.

Mellow and hearty, this soup boasts a creamy texture with a punch of garlic. Serve it with a drizzle of olive oil and crusty bread for a satisfying meal.

Conclusion

Great news for bean lovers and cozy night enthusiasts alike! This roundup of 15 delicious bean soup recipes is your ticket to warmth and flavor all season long. Whether you’re in the mood for something classic or adventurous, there’s a bowl here with your name on it. Don’t forget to leave a comment with your favorite, and share the love (and this article) on Pinterest. Happy cooking!