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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!"
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Ingredients

1 h servings 222 cals
Original recipe yields 6 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 222 calories; 3.5 g fat; 37.3 g carbohydrates; 11.1 g protein; 0 mg cholesterol; 894 mg sodium. Full nutrition

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Reviews

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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!

Absolutely awesome just the way it is. Kids really like this and the house smells wonderful after cooking. My son prefers to eat it cold the next day. Definitely a keeper!

This is thinner than I like a bean soup to be, but the flavor is excellent.