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 5 votes

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

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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.

• Olive Oil – For sauteeing the onion and garlic.
• Onion
• Garlic
• 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.
• Salt and Black Pepper

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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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.

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!

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

• Leek and Potato Soup
• Tomato and Roasted Garlic Soup
• Homemade Ham Bone Soup
• Italian Sausage, White Bean, and Spinach Soup
• Creole Black Eyed Pea Soup
• Mushroom Soup

📖 Recipe

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 5 votes

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Course: Soups and Stews

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 servings

Calories: 290kcal

Author: Lana Stuart

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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.