![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Fkiz1NhUulR9w_1owMnnIEPgwsE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/624889-7e8ac81054624fda899e7d7272beae1c.jpg)
Ingredients
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1 tablespoon olive oil
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1 onion, chopped
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1 celery rib, chopped
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1 tablespoon crushed garlic
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1 teaspoon thyme
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1 (14.5 ounce) can black beans, drained
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8 cups vegetable broth, divided
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1 teaspoon ground cumin
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1 (14.5 ounce) can white beans, drained
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½ teaspoon dried sage
Directions
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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.