Recipes » Main Dish Recipes » Soups and Stews » Black and White Bean Soup

Black and White Bean Soup

Learn to make my simple Black and White Bean Soup! Pair it with an easy grilled cheese sandwich for a hearty dinner on a busy school night.
5 from 3 votes
Prep Time 5 minutes
Cook Time 15 minutes
Black and white bean soup in a blue speckled bowl.

Learn to make my simple Black and White Bean Soup! Pair it with an easy grilled cheese sandwich for a hearty, filling dinner on a busy school night.

Doesn’t everyone like bean soups? I sure do! They’re hearty, healthy, and oh-so-delectable. But I don’t always have time to make a pot from scratch. That’s where this easy recipe comes in!

Black and white bean soup in a blue speckled bowl.

You’ll have this delicious soup on the table in under 30 minutes – perfect for busy moms and cooks alike. Plus, it’s very versatile and easy to adapt to your liking.

As you know, beans are low in saturated fat and sodium, very low in cholesterol, and a great source of both protein and fiber.

They’re also budget friendly. More so if you use the dried type, but honestly I rarely think far enough ahead to soak beans in advance. The canned ones work fine for me.

Your family is going to love this combination of black and navy beans cooked in a beefy, tomato broth for a substantial dinner soup.

🥘 Ingredients You’ll Need


  • Olive OilFor sauteeing the onion and garlic.
  • Onion
  • Garlic
  • Canned Diced TomatoesI typically use Hunt’s brand diced tomatoes. You may have a difference favorite brand.
  • Navy or Cannellini BeansEither works for this recipe. My go-to brand for canned beans is Bush’s.
  • Black BeansI usually lightly rinse canned black beans to prevent discoloration of the soup. It’s definitely not required.
  • Beef BrothIf you have homemade beef broth, that’s fantastic. Otherwise use canned or packaged beef broth or stock.
  • Fresh ParsleyIt’s optional but I enjoy the little bit of green color it adds to the soup.
  • Dried BasilAdds a little Italian background flavor.
  • Salt and Black Pepper

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🥄 How to Make Black and White Bean Soup


  1. Heat the oil in a large soup pot over medium heat.
  2. Add the onion and garlic. Saute for 4 minutes or until tender.
  3. Add the tomatoes, beans, beef broth, parsley, basil, salt, and pepper, and bring to a boil.
  4. Reduce the heat and simmer for 10 minutes.
  5. Optional – Add a splash of vinegar before serving.

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💡 Tips, Variations, and Substitutes


There are literally dozens of ways to vary this recipe and make it your own! Here are a few ideas to get you going.

  • No olive oil in the pantry? Use canola, vegetable, corn oil, or even butter.
  • Make it vegetarian by substituting vegetable stock for the beef stock.
  • For an even heartier main dish soup, add 8 ounces of chopped, cooked ham.
  • Many other proteins work well. Use chicken stock in place of the beef broth and add cubed, cooked chicken.
  • Make it spicy with a bit of finely diced jalapeno pepper.
  • Amp up the vegetables. Add chopped carrots, peas, finely shredded cabbage, or a can of drained whole kernel corn.
  • For a southwestern flair, add a teaspoon of cumin and a teaspoon of dried oregano.
  • Stir a little salsa or pesto into your serving of soup.

🍽 How to Serve


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

🍚 Storage Information


Store leftovers in a closed container in the refrigerator for 3 to 4 days. Reheat over low heat or in the microwave.

❓ Questions About Black and White Bean Soup


Why do bean soup recipes usually call for a “splash of vinegar?”

Many bean recipes include a small amount of vinegar added near the end of the cooking time. It’s optional but does serve a specific purpose. Vinegar helps break down the indigestible sugars in beans to help with digestion (less gas). It also adds a subtle bright flavor to the finished soup.

Do I have to rinse canned beans?

Unless the recipe specifically says to add the beans *with their liquid,* it’s advisable to rinse canned beans before adding them to a recipe. The liquid in a can of beans is completely edible, but rinsing is advised because that liquid is primarily starch and salt. Extra starch and salt can affect the finished dish.

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📖 Recipe

Black and white bean soup in a blue speckled bowl.

Black and White Bean Soup

Learn to make my simple Black and White Bean Soup! Pair it with an easy grilled cheese sandwich for a hearty dinner on a busy school night.
5 from 3 votes
Print It Rate It Save Text It
Course: Soups and Stews
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 290kcal
Author: Lana Stuart

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 2 garlic cloves crushed
  • 29 ounces canned diced tomatoes with their juice (2 cans)
  • 14.5 ounces canmed navy or cannellini beans drained (1 can)
  • 14.5 ounces canned black beans drained and lightly rinsed (1 can)
  • 14.5 ounces beef broth
  • 2 tablespoons chopped fresh parsley
  • ¾ teaspoon dried basil or 1 tblsp. chopped fresh basil
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons red wine vinegar or apple cider vinegar

Instructions

  • Heat oil in a large saucepan over medium heat.
  • Add onion and garlic, and saute 4 minutes or until tender.
  • Add tomatoes, beans, beef broth, parsley, basil, salt and pepper and bring to a boil.
  • Reduce heat and simmer 10 minutes.
  • (Optional) When ready to serve, stir in the vinegar.

Notes

  • Store leftovers in a closed container in the refrigerator for 3 to 4 days. Reheat over low heat or in the microwave.

Nutrition Information

Serving: 1 | Calories: 290kcal | Carbohydrates: 51g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2116mg | Potassium: 1139mg | Fiber: 15g | Sugar: 7g | Vitamin A: 417IU | Vitamin C: 29mg | Calcium: 175mg | Iron: 6mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on March 2, 2010. It has been updated with additional information.

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24 Comments

  1. It’s about 70 degrees right now… and the low for us on Thursday is predicted to be 34 degrees. A bit of change in the weather, for sure.

    This sounds just right. I’m going to check my pantry for the ingredients!

    Miss P