Vegan Black and White Bean Soup

Vegan Black and White Bean Soup

Connie Fabian Byrnes

"Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 222 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 8
Most helpful
Most positive
Least positive
Newest

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 ...

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 ...

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.

Other stories that may interest you