Vegan Black and White Bean Soup

6 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

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
222 cal
11%

Fat
3.5 g
5%

Carbs
37.3 g
12%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

curious cook

Mar. 30, 2011

"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!"

Lisa Pologeorgis

Dec. 30, 2011

"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."