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Pretty much every time I put a bay leaf into a pot of soup or beans I wonder if it adds a noticeable difference in flavor. I do it though cuz it's what I've always done. 🤷‍♀️

That's what I'm saying!

Informal test I *have* done: pull the bay leaf out at the end of cooking, get curious for a second, taste it. Yah, the leaf itself has some taste... so... QED? 🤷‍♂️

A lot of people add bay leaf too late. Add it 3-4 minutes before the end of cooking, at the rate of 1-3 leaves per liter. Also, the leaves got to be fresh enough.