Quite often I don't need to add salt to a soup (and I make the foundation stock without salt) but the Great Northern beans and green peas both make a flat-tasting soup without some salt in the mix. We salt in the bowl, to individual taste. Tonight I used sea salt in mine. Yum. This is definitely "meal" soup, not appetizer soup.
After the soup was assembled, I worked on the book some, but still had a fierce headache so finally gave in, took some Excedrin, and went down for a nap. When I got up, I started a batch of bread. It's warmish and humid right now, so the bread dough wanted to be sticky and eat a lot of flour. It's in its second rising, in the pans. Ideally you have the bread and soup ready at the same time, but the nap did me a lot of good.
I'm hoping to put up vegetables from the garden this summer so I can use home-grown vegetables, as well as beef, in next winter's soups. We shall see.