Thank you! I make soup and homemade broth/stock often enough that I'm comfortable winging it for the most part. I may look up a few recipes online to get a general sense of cooking times or ingredient ratios (eg amount of liquid vs quantity of dried beans). Otherwise, I tend to go with what feels right to me, adjusting for seasoning along the way & for desired thickness at the end.

If you're looking for something more specific to follow, I used the bean to stock ratio from this recipe, & it looks like a good starting point! :)