Black & White Bean Soup

I’ve been sitting here all morning watching it snow. Big, fat, wet flakes falling and sticking to the trees, shrubs and grass. Snowfall is pretty rare here in Georgia, although we’ve had a couple this winter. There’s just something mesmerizing about watching snow fall. Maybe it’s because I grew up much further south where it’s even more rare. Whatever the reason, it’s absolutely gorgeous and it always amazes me how quiet and still everything seems when it’s snowing. Just magical.

If it’s snowing or just cold where you are today, I’ve got a great recipe to warm you up. A few days ago I started out to make some sort of bean soup and this is what I wound up with. A can of white beans, a can of black beans, some tomatoes and seasonings and we had a gorgeous pot of soup. Give this one a try. I think you’ll really enjoy it.

2 tsp. olive oil
1 cup chopped onion
2 garlic cloves, crushed
2 14 1/2 ounce cans diced tomatoes with their juice
1 can navy or cannellini beans, drained
1 can black beans, drained
1 14 1/2 ounce can beef broth
2 tblsp. chopped fresh parsley
3/4 tsp. dried basil (or 1 tblsp. chopped fresh basil)
1/2 tsp. ground pepper
1 tsp. salt

This recipe is so simple that you don’t even need the step-by-step photos I usually post. Here’s all you need to do: heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and saute about 4 or 5 minutes or until tender. Add the tomatoes, beans, beef broth, parsley, basil, salt and pepper and bring to a boil. Reduce heat and simmer 10 minutes.

I served some simple cheese toast with this, but a nice crusty loaf of French bread or garlic bread would be great. Heck, just some saltine crackers would work for me!

Enjoy!

Black & White Bean Soup
 
Prep time
Cook time
Total time
 
A quick and easy black and white bean soup. Great for cold evenings.
Ingredients
  • 2 tsp. olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, crushed
  • 2 14 1/2 ounce cans diced tomatoes with their juice
  • 1 can navy or cannellini beans, drained
  • 1 can black beans, drained
  • 1 14 1/2 ounce can beef broth
  • 2 tblsp. chopped fresh parsley
  • 3/4 tsp. dried basil (or 1 tblsp. chopped fresh basil)
  • 1/2 tsp. ground pepper
  • 1 tsp. salt
Instructions
  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and garlic, and saute 4 minutes or until tender.
  3. Add tomatoes, beans, beef broth, parsley, basil, salt and pepper and bring to a boil.
  4. Reduce heat and simmer 10 minutes.
Notes
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Comments

  1. Suzanne says

    Do you think this soup would taste as well if made with vegetable broth rather than beef broth? I’d like to serve this but my soups need to be vegetarian.

  2. says

    Isn’t it amazing how much snowy weather the south has received this year? Weird! The soup looks marvelous and I bet is was delish!

  3. says

    We never get snow here, but it can get cold! Why is it that bean soup always taste better to me then it sounds. Your picture looks delicious!

  4. Vanessa says

    Just made this tonight and it was delicious!
    After looking at the sodium in all of the canned varieties of tomatoes, I couldn’t bring myself to use them for the soup. I used 5 or 6 fresh roma tomatoes and subbed veggie broth for beef broth.
    I am very happy with the result! Only problem some may have with the fresh tomatoes is that the skin comes off while boiling the soup. I just picked out the skins when I came across them. I suppose you could also peel the tomatoes before if its really an issue for you.

  5. Lindsey says

    Made this for lunch today. I added red pepper, kale, corn, chili powder, cumin and chipotle tobasco. It was delicious :)

Trackbacks

  1. […] As soon as it turns gray, cloudy and rainy, it’s soup weather time and when I came upon this Black and White Bean Soup recipe from Lana, who writes the Never Enough Thyme blog, I knew I had to share it.  It’s a soup that will not only warm you from the inside out, it’s also full of fiber and flavor.  Add some bread and you have full-size meal ready for lunch or dinner. Click here to see the original recipe post. […]

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