Vegan Black and White Bean Soup

4.6

(10)

9 Reviews

2 Photos

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

Submitted by Connie Fabian Byrnes

Published on March 9, 2020

2

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

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.

Nutrition Facts (per serving)

222	Calories
4g	Fat
37g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 222
% Daily Value *
Total Fat 4g	4%
Saturated Fat 1g	3%
Sodium 894mg	39%
Total Carbohydrate 37g	14%
Dietary Fiber 10g	37%
Total Sugars 6g
Protein 11g	22%
Vitamin C 6mg	6%
Calcium 126mg	10%
Iron 5mg	25%
Potassium 629mg	13%

* 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.

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