Vegan Black And White Bean Soup Recipes

VEGAN BLACK AND WHITE BEAN SOUP

Vegan Black and White Bean Soup image

Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal!

Provided by Connie Fabian Byrnes

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, chopped
1 celery rib, chopped
1 tablespoon crushed garlic
1 teaspoon thyme
1 (14.5 ounce) can black beans, drained
8 cups vegetable broth, divided
1 teaspoon ground cumin
1 (14.5 ounce) can white beans, drained
½ teaspoon dried sage

Steps:

Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.

Nutrition Facts : Calories 222 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.4 g, Protein 11.1 g, SaturatedFat 0.5 g, Sodium 894 mg, Sugar 6.1 g

VEGETARIAN WHITE BEAN SOUP

Vegetarian White Bean Soup image

The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 10

Ingredients

2 small zucchini, quartered lengthwise and sliced
1 cup each chopped onion, celery and carrot
2 tablespoons canola oil
3 cans (14-1/2 ounces each) vegetable broth
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts :

JALAPENO BLACK BEAN & WHITE BEAN SOUP

Jalapeno Black Bean & White Bean Soup image

This super-simple recipe is healthy, comes together in a cinch, and is so wonderfully full-flavored. We love it! This recipe starts out vegan, but you can customize the toppings to add dairy or even a little meat if the carnivores like.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
1 large yellow onion (chopped)
6 large garlic cloves (minced)
1 teaspoon dried oregano
1 tablespoon ground cumin
1 jalapeño chili pepper (minced, no seeds for milder heat, some seeds for medium, and all the seeds for super hot*)
1 1/2 cups 1 15-ounce can cooked black beans, drained
1 1/2 cups 1 15-ounce can cooked white kidney beans, drained
1 14- ounce can fire-roasted diced tomatoes
4 cups low-sodium vegetable broth
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1 tablespoon freshly squeezed lime juice
Fresh cilantro
Chopped scallions or red onion
Cheddar cheese or vegan cheese shreds
Sour cream (Greek yogurt, or vegan sour cream)
Chopped avocado
Sliced fresh jalapenos

Steps:

Set a medium soup pot over medium heat. When hot, add the olive oil. Add the onions. Saute, stirring occasionally, until transluscent, about 5 minutes. Add the garlic and the oregano, and cook, stirring frequently, for one minute. Add the cumin, jalapeno pepper, beans, tomatoes, broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil and then lower the heat to medium-low to simmer. Simmer uncovered until slightly reduced and thickened, about 25 minutes.
Remove from heat and let cool until safe to handle. Remove about 3 cups of the soup and carefully pour it in a blender. Puree. Alternately, you can remove the 3 cups of soup and puree what's in the pot with an immersion blender. Combine all of the soup back in the original pot and set again over heat until soup returns to a simmer.
Add lime juice. Taste and add additional salt and pepper if desired.
Serve with assorted toppings.

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