Vegan Black and White Bean Soup

Ingredients and Weight:

• 1 lb (450g) dried black beans, picked over and rinsed
• 1 lb (450g) dried Great Northern beans, picked over and rinsed
• 1 large onion, chopped (1 cup)
• 2 carrots, chopped (1 cup)
• 2 celery stalks, chopped (1 cup)
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 8 cups vegetable broth
• 1/2 cup salsa

Preparation Time:

15 minutes

Cooking Time:

90 minutes

Difficulty Level:

2 out of 5 (easy to moderate)

Preparation Method Steps:

1. In a large pot or Dutch oven, combine the beans, onion, carrots, celery, garlic, oregano, thyme, cumin, salt, pepper, and vegetable broth.
2. Bring to a boil, then reduce heat to low and simmer for 90 minutes, or until the beans are tender.
3. Stir in the salsa and cook for an additional 5 minutes.
4. Puree half of the soup using an immersion blender or regular blender. Return the pureed soup to the pot.
5. Season with additional salt and pepper to taste.

Nutritional Information:

• Calories: 250
• Protein: 15g
• Carbohydrates: 40g
• Fiber: 10g
• Fat: 5g

Dish Characteristics:

• Rich, flavorful, and creamy
• Features a contrast between the black beans and Great Northern beans
• Seasoned with a blend of spices that complement the beans
• Perfect for a cold winter day or a cozy dinner party

User Comments:

• "This soup is hearty, satisfying, and packed with flavor. The combination of black beans and Great Northern beans is unique and delicious."
• "It's so easy to make, yet it tastes like it came from a fancy restaurant. I love the creamy texture."
• "I'm not vegan, but I still enjoyed this soup. It's a great way to get a healthy dose of protein and fiber."
• "The salsa adds a nice touch of spice. It's not too hot, but it gives the soup a bit of a kick."

Special Precautions and Tips:

• If you don't have dried beans, you can use canned beans instead. Just rinse and drain them before using.
• To make the soup ahead of time, simply cook it as directed and then let it cool. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat before serving.
• Top the soup with your favorite toppings, such as avocado, sour cream, cheese, salsa, or croutons.