Vegan Black and White Bean Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Oooh, this recipe is perfect on a cold winter night. Yes, it gets cold in SoCal! 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 |
1/2 teaspoon dried sage |
Directions:
1. 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.
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