Vegan Black and White Bean Soup6 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal!” - by NJChick
Original recipe yields 6 servings
- Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.
Amount Per Serving (6 total)
- 222 cal
- 3.5 g
- 37.3 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Thanks for this recipe! I made a few modifications. I substituted carrots for the celery, and added fresh spinach at the end for some extra nutrition and flavor. I also added smoky tempeh for enhanc..." See moreed protein, while still keeping it meatless. It was simple, delicious and fast to make. I'll definitely make this again!"
"This was a great soup. I didn't use canned beans, so that added quite a bit of time, but we just like dried beans better. When finished, I did blend part of the bean mixture to change the final textur..." See moree, and I was very happy with that."
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