Black & White Bean Soup

by Lana Stuart on March 2, 2010 · 23 comments

Black and 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: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Black & White Bean Soup

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

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2010/03/02/black-white-bean-soup/

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{ 22 comments… read them below or add one }

1 jenn (Bread + Butter) March 2, 2010 at 2:14 pm

Today, i set by my desk at my home/office. It’s a cloudy day, but i like these kinds of days. It’s definitely soup weather. ;-D

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2 MaryMoh March 2, 2010 at 3:13 pm

Wow…looks colourful, nutritious and delicious. I need a bowl now to keep me warm!

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3 Neena March 2, 2010 at 3:29 pm

Boy this looks good on a cold wet day. How comforting.

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4 Suzanne March 2, 2010 at 5:39 pm

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.

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5 Lana March 2, 2010 at 6:30 pm

Suzanne – I think the vegetable broth would work. Give it a try and let me know what you think.

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6 Stella March 2, 2010 at 5:40 pm

This is my kind of soup-healthful and hearty! It doesn’t get better than that.

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7 kristy March 3, 2010 at 7:51 pm

Those beans look incredible & so attractive! Love the whole combo of them and your pic looks amazing too. Have a nice day!

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8 Amy from She Wears Many Hat March 3, 2010 at 9:31 pm

Wish you were next door and I could run over to borrow some baking soda or something and snag a bowl of this. Yum.

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9 Amanda March 4, 2010 at 8:32 am

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!

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10 deeba March 4, 2010 at 8:52 am

What a beautiful and comforting bowl of soup. Love how you served it!

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11 megan March 4, 2010 at 9:23 am

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!

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12 Jennifer S. March 4, 2010 at 11:31 am

Mmmm, this looks delicious!

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13 Barbara March 4, 2010 at 3:13 pm

I’m an incurable a bean soup junkie and look forward to trying this one. Many thanks for sharing this beautiful recipe.

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14 Alta March 6, 2010 at 8:34 pm

Wow, what a gorgeous photo. Love all the vibrant colors – way to chase away the cold!

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15 Lana March 7, 2010 at 2:11 pm

Thanks, Alta! I thought that photo turned pretty well myself. Hope you enjoy the recipe.

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16 xiaoyen March 8, 2010 at 2:35 pm

Awesome recipe but I would substitute the beef broth with fresh chicken broth since I don’t eat beef.

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17 Felicia July 21, 2010 at 3:20 pm

Thanks for this recipe! I needed a simple soup to accompany some cheese puffs, and this did the trick. It was great!

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18 Janet F.Lancaste October 21, 2010 at 6:23 pm

I make bean soup with ham hocks,but this is so quick and easy.

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19 Aziz January 17, 2011 at 12:56 am

This recipe looks great! thanks

How long would this soup last in the fridge?

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20 Lana January 17, 2011 at 7:12 am

I think it would probably last 2 to 3 days in the fridge.

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21 Vanessa March 5, 2012 at 11:36 pm

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.

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22 Lindsey April 12, 2013 at 4:40 pm

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

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