Recipe by Connie Fabian Byrnes
"Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal!"
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celery rib, chopped
1 (14.5 ounce) can
black beans, drained
vegetable broth, divided
1 (14.5 ounce) can
white beans, drained
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!
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.
I omitted the oil, and used wild onions for garnish instead of using the regular onion. This has good taste.
I added maybe a table spoon of lime juice because I felt it couldn't hurt. Carrots would have been a nice idea too.
I was very happy with this recipe, so simple and tasty! I am adding it to my repertoire.
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.
I halved the amount of stock in this and added salt/pepper and it is delicious!
This is thinner than I like a bean soup to be, but the flavor is excellent.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Black and White Bean Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 31
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