This is my favorite soup cookbook. The recipes are great, but I learned a bigger secret from this book. You can start pretty much every soup by sautéing onion, celery, carrots, garlic and/or green peppers in oil. Then add whatever vegetables or beans you want.
The other thing I learned is that you can make soup in big batches, but make different garnishes to add variety. Right now I'm working on leftover black bean soup. Day 1 I made a creamy sour cream and lime garnish. Day 2 I made a pineapple salsa garnish. Tonight I'll just garnish it with some ripe avocado slices.