If I told you this soup takes more than two heads of garlic to make, would you balk?

Fear not, though, because that copious amount won’t result in a dish (or home-cook) that reeks. The garlic taste is prominent to be sure, but it’s not aggressively sharp or overwhelming pungent. Instead, it gives this vegan bean and veggie soup a deep, delicious flavor that you taste and feel all the way to your core. In other words, the kind of soup your body craves especially at this time of year.

“Jeremy Fox’s Yellow Eye Soup” is from the new “The Bean Book” (Ten Speed Press, 2014), of which I received a review copy.

It was written by Steve Sando, the founder of Napa’s Rancho Gordo, a specialty food company known for growing and sourcing heirloom beans prized by discriminating chefs and home-cooks around the country; and Julia Newberry, general manager of Rancho Gordo.

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