All my secrets for a delicious bean soup

Absolutely all my secrets for a delicious bean soup. Smoked bean soup recipe. Ingredients 8-10 servings:
• 800 g of smoked bone
• 200 g of soaked beans at least the day before
• A teaspoon of baking soda
• A large onion
• A large carrot
• A small half of celery
• A small half of red bell pepper
• 3 medium tomatoes (300 g)
• A teaspoon of bullion
• A small connection of larch
• Salt
• Optional little bag
Sometimes the dried beans I bought boil a lot until they soften, and in rarer cases they don't even boil at all. This happens to beans grown on drought, to beans stored after harvest at high temperatures, or to very old beans. Unfortunately we have no way of realizing these things before buying.
However, in order to shorten the cooking time, we must prepare the beans at least one day in advance. After washing it, we pour cold water over it, so that it covers it very well. The already soaked beans always boil faster, because a quarter of the cooking time is actually hydrated by the grain, and if we do it in advance, then everything goes faster.
We also add a teaspoon of baking soda, about 2 g. Added in moderation helps to break down the oligosaccharides that cause bloating. Store for at least 12 hours in the refrigerator, but if you can, you can soak it for up to 2 days. The more the better. If you want you can change the water once in all this time.
We take a large 5l pot, add smoke, 3.5 liters of water, a teaspoon of salt and boil. I usually boil the smoke first, collect the foam if it forms, and the excess fat if necessary. If we use a large smoked stew for this soup, it leaves a lot of fat and forms more foam, and we might be surprised that its cooking is longer than that for beans, so it is good to give it an advance at boiled. If we use the drain, we can add the beans from the beginning, because they boil at about the same time.
Let it simmer for a long time, until the beans are very, very soft. Prolonged simmering with baking soda will decompose the substances responsible for bloating. It took me about an hour and a half, but it can take more or less depending on the beans.
While the beans are boiling, we can prepare the other ingredients: chop the onion cubes, the carrot, a small half of the celery and half of the red bell pepper. Beans have a sweet taste, and best match it, vegetables also with a sweet taste - onions, carrots and red bell peppers. Green beans and celery stalks do not fit well with bean soup, elements that you already know that I highly recommend for many other soups.
We also chop the larch to have it ready, as well as the tomatoes - we chop them into small cubes. I put chopped fresh tomatoes and in the freezer, so I can use pet imp in winter for this soup, but you can also use tomatoes in a jar.
After the beans have boiled, remove the smoke on a plate, and add the chopped vegetables, except for the tomatoes and larch, of course. Let it boil until these vegetables are penetrated.
Then at the end we add the acidic ingredients. If we put them earlier they can strengthen the other vegetables. Add the tomatoes and if you want a more intense red color you can add a teaspoon of tomato paste or a teaspoon of capsicum paste.
Because I use a fairly large amount of tomatoes, I usually do not need to add this soup, but if I think it is needed then I add a little boiled borsch separately. Usually I don't use more than half a glass, but of course you can put it to your liking.
Then turn off the heat and sprinkle with chopped larch.
That's how I make bean soup! We love it, it's delicious. If you are satisfied with the method of boiling and throwing water, it is okay, you can do the same. As I said, the method is correct, it only takes a lot of taste out of the beans. I definitely prefer this method and I hope you try it at least out of curiosity.
Good appetite.