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

Black and White Bean Soup

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5 from 2 votes
A quick and easy black and white bean soup. Great for cold evenings.
Cook Time 15 minutes
Total Time 20 minutes
Black and White Bean Soup - Black and navy beans combined in a beefy, tomato broth for a substantial dinner soup. https://www.lanascooking.com/black-white-bean-soup

Black and White Bean Soup – Black and navy beans combined in a beefy, tomato broth for a substantial dinner soup.

Black and White Bean Soup - Black and navy beans combined in a beefy, tomato broth for a substantial dinner soup. https://www.lanascooking.com/black-white-bean-soup

If it’s snowing or just plain cold where you are today, I’ve got a great Black and White Bean Soup recipe to warm you up. As you know, beans are low in saturated fat and sodium, and very low in cholesterol and a very good source of both protein and fiber.

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

A few days ago when it was dark and rainy and dreary, 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 Black and White Bean Soup. Give this one a try. I think you’ll really enjoy it.

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:

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How to Make Black and White Bean Soup

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!

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Black and White Bean Soup - Black and navy beans combined in a beefy, tomato broth for a substantial dinner soup.  https://www.lanascooking.com/black-white-bean-soup

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Black and White Bean Soup - Black and navy beans combined in a beefy, tomato broth for a substantial dinner soup. https://www.lanascooking.com/black-white-bean-soup

Black and White Bean Soup

A quick and easy black and white bean soup. Great for cold evenings.
5 from 2 votes
Print It Rate It
Course: Soups and Stews
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 307kcal
Author: Lana Stuart

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

  • 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.

Nutrition Information

Serving: 1 | Calories: 307kcal | Carbohydrates: 55g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 1652mg | Fiber: 16g | Sugar: 16g

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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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

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

  3. 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.