Vegan Black and White Bean Soup Recipe - Allrecipes.com
Vegan Black and White Bean Soup Recipe
  • READY IN 1 hr

Vegan Black and White Bean Soup

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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 More Reviews

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

 
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 texture, and I was very happy with that.

 

7 Ratings

Apr 19, 2011

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

 
Dec 13, 2011

I added maybe a table spoon of lime juice because I felt it couldn't hurt. Carrots would have been a nice idea too.

 
Nov 27, 2011

I was very happy with this recipe, so simple and tasty! I am adding it to my repertoire.

 
Aug 02, 2011

I'm not a Vegan, so I added ground turkey breast. Good flavors, also used less liquid so it was a bit heartier an stew-like.

 

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Nutrition

  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 10.4 g
  • 41%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 894 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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