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!
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.
🥘 Essential Ingredients
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- Olive Oil – For sauteeing the onion and garlic.
- Onion and Garlic – These common aromatics add huge background flavor to many soups and stews.
- Canned Diced Tomatoes – I typically use Hunt’s brand diced tomatoes. You may have a difference favorite brand.
- Navy or Cannellini Beans – Either works for this recipe. My go-to brand for canned beans is Bush’s.
- Black Beans – I usually lightly rinse canned black beans to prevent discoloration of the soup. It’s definitely not required.
- Beef Broth – If you have homemade beef broth, that’s fantastic. Otherwise use canned or packaged beef broth or stock.
- Fresh Parsley – It’s optional, but I enjoy the little bit of green color it adds to the soup.
- Dried Basil – Adds a little Italian background flavor.
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🥄 How to Make Black and White Bean Soup
- Heat the oil in a large soup pot over medium heat.
- Add the onion and garlic. Saute for 4 minutes or until tender.
- Add the tomatoes, beans, beef broth, parsley, basil, salt, and pepper, and bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- Optional – Add a splash of vinegar before serving.
💡 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.
🍚 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
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.
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.
Sure thing! You can adapt this recipe for a slow cooker by sauteeing the garlic and onion, then adding all the ingredients to your crockpot. Cook on low for 6-8 hours.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Black and White Bean Soup
- 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
- 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.
- Store leftovers in a closed container in the refrigerator for 3 to 4 days. Reheat over low heat or in the microwave.
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 2, 2010. It has been updated with new photos and additional information.