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My review
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 calsOriginal recipe yields 6 servings
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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; 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
Read all reviews 9Most helpful
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3/29/2011
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 ...
12/30/2011
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 ...
4/16/2011
I omitted the oil, and used wild onions for garnish instead of using the regular onion. This has good taste.
12/13/2011
I added maybe a table spoon of lime juice because I felt it couldn't hurt. Carrots would have been a nice idea too.
11/27/2011
I was very happy with this recipe, so simple and tasty! I am adding it to my repertoire.
8/2/2011
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.
3/7/2015
I halved the amount of stock in this and added salt/pepper and it is delicious!
1/13/2018
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!