Food

I made white bean soup yesterday, but its not nice. Where did I go wrong?
Soaked butter beans over night. Pealed off outers.
Did standard soup base - butter, onion, leek, celery, carrot, stock. Added beans, seasoning and some sage. Blendy blendy and well, it tastes bitter and a bit lumpy. Beans not cooked enough? How long should they take? I'm sad. I think it's my worst soup ever.

From order to quantities to timing, it's very hard to tell what might have gone wrong. Did you use a recipe? Why the sage, and why added so late? Was it fresh?

Were you trying to make stock from scratch with the above ingredients or did you add stock cubes to hot water? Stock cubes don't really make stock, they're food seasoning, and you shouldn't really have to add any additional salt or pepper to stock cube 'stock'. (You can probably tell that I don't like them very much.)

I don't think I'd blend this sort of soup, actually, but then I like chunky soups.

It sounds almost as if you felt a little disconnected from the process of cooking; your description sounds a little formulaic. Did you do enough tasting throughout, at each step?

I'd recommend trying to make things with minimal seasoning first, e.g. only salt and work your way up to more complex seasonings from there. Not sure if any of this helps.