CookbookSecond Harvest Blog

Black and White Bean Soup

By February 11, 2020 No Comments


1 tablespoon oil or butter
1 large onion chopped
2 garlic cloves minced
1 large carrot chopped
1 cup sweet potato thinly sliced
1 celery rib chopped
4 cups vegetable broth
1 teaspoon dry thyme (2 fresh)
½ teaspoon dry oregano (1 fresh)
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
3 cooked white beans cups or
3 cans (15 oz white beans drained and rinse)
1 cup cooked black beans or
1 can (15 oz black beans drained and rinse)
2 cups baby spinach
Fresh parsley for serving
½ cup cashew cream (optional)


In a large pot heat the butter over medium high heat add the onion and cook until translucent (3-4 min). Add the garlic, carrots, celery, thyme, oregano, sweet potato and cook for about 5 minutes. Add the vegetable broth and white beans, bring to boil, reduce the heat and simmer for 15 minutes to combine flavors together. Add the black beans and stir in the spinach, simmer for 2 minutes and add the cashew milk. Remove from the heat and serve with parsley. Enjoy!

Author: Bryn