Vegan Black and White Bean Soup

Vegan Black and White Bean Soup

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
NJChick
Recipe by  NJChick

“Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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.

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Reviews (6)

Rate This Recipe
curious cook
13

curious cook

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 enhanced protein, while still keeping it meatless. It was simple, delicious and fast to make. I'll definitely make this again!

Lisa Pologeorgis
8

Lisa Pologeorgis

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 texture, and I was very happy with that.

sueb
7

sueb

I omitted the oil, and used wild onions for garnish instead of using the regular onion. This has good taste.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 37.3 g
  • 12%
  • Protein
  • 11.1 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 894 mg
  • 36%

Based on a 2,000 calorie diet

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