Black and White Bean Soup – Black and navy beans combined in a beefy, tomato broth for a substantial dinner 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:
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!
More Soup Recipes on Never Enough Thyme:
- Leek and Potato Soup
- Tomato and Roasted Garlic Soup
- Italian Sausage, White Bean, and Spinach Soup
- Creole Black Eyed Pea Soup
- Mushroom Soup
bean soup recipes from Other Bloggers:
- Vegetarian 15 Bean Soup from Budget Bytes
- Easy Tuscan Bean Soup from Simply Recipes
- Healthy Chicken White Bean Soup from A Spicy Perspective
- Instant Pot Ham and Bean Soup from Buns in my Oven
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- 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
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 307 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 1652mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 16g Sugar: 16g Sugar Alcohols: 0g Protein: 17g
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