Vegan Black and White Bean Soup recipe

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Ingredients

1 tablespoon olive oil
1 onion, chopped
1 celery rib, chopped
1 tablespoon crushed garlic
1 teaspoon thyme
1 (14.5 ounce) can black beans, drained
8 cups vegetable broth, divided
1 teaspoon ground cumin
1 (14.5 ounce) can white beans, drained
½ teaspoon dried sage

Nutrition Info

222 calories
carbohydrate: 37.3 g
cholesterol: : -
fat: 3.5 g
fiber: 10.4 g
protein: 11.1 g
saturatedFat: 0.5 g
servingSize: -
sodium: 894 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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