Vegan Soup with Black and White Beans

This hearty and comforting soup is packed with protein-rich black and white beans, perfect for a cozy meal any day of the week. It’s simple to make and full of wholesome, delicious flavors that everyone will love.

Start cooking ↓

TIME1 hr

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by warming the oil in a large pot over medium heat. Toss in the onion, celery, garlic, and thyme, and cook everything together until the celery softens, which should take about 7 to 10 minutes. Next, add the black beans, 4 cups of vegetable broth, and the cumin, giving it a good stir to bring all the flavors together. Then, stir in the white beans, the rest of the vegetable broth, and the sage. Let the soup come to a gentle boil, then reduce the heat and let it simmer for about 30 minutes so the flavors meld nicely.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the beans well before cooking to remove any dirt or impurities.
- Simmer the soup gently to allow the flavors to blend without breaking down the beans too much.
- Add fresh herbs like cilantro or parsley at the end for a burst of freshness.

Why you’ll love it

This soup is packed with protein and fiber from the beans, making it both filling and nutritious. It’s perfect for anyone looking for a hearty meal that’s also plant-based and easy to digest. The combination of black and white beans adds a nice variety of flavors and textures.

Serving ideas

Serve the soup hot with a side of crusty bread or warm tortillas. A dollop of vegan sour cream or avocado slices can add creaminess. A simple green salad also pairs nicely to keep the meal light and balanced.

Storage & leftovers

Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.