Best 2 Vegan Black And White Bean Soup Recipes

Indulge in a symphony of flavors with our tantalizing Black and White Bean Soup, a delectable vegan dish that nourishes both body and soul. This hearty and wholesome soup is a delightful blend of textures, with creamy cannellini beans and tender black beans harmoniously coming together. Infused with aromatic spices and a touch of smokiness, each spoonful promises an explosion of flavors that will leave you craving more. Accompany your culinary journey with a trio of equally enticing recipes: a zesty Chimichurri Sauce, a refreshing Cucumber Salad, and a sweet and tangy Orange Poppy Seed Dressing. These vibrant accompaniments perfectly complement the soup, elevating it to a symphony of flavors that will tantalize your taste buds.

Let's cook with our recipes!

VEGAN BLACK BEAN AND SWEET POTATO SOUP

Vegan Black Bean and Sweet Potato Soup image

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, stemmed, seeded and chopped
1 large carrot, chopped
Kosher salt
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon ground coriander
2 dried bay leaves
2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
Two 15.5-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh parsley
Sherry vinegar, for serving, optional

Steps:

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

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 :

Tips:

Use a variety of beans: This soup uses both black beans and white beans, but you could also use kidney beans, pinto beans, or any other type of bean you like.
Don't skimp on the vegetables: The vegetables in this soup add flavor and nutrition. Be sure to use a variety of vegetables, such as carrots, celery, onions, and garlic.
Season the soup well: This soup is simple, so it's important to season it well. Use a combination of salt, pepper, cumin, and chili powder to taste.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and the beans to soften.
Serve the soup with your favorite toppings: This soup is delicious served with sour cream, shredded cheese, or a dollop of guacamole.

Conclusion:

This vegan black and white bean soup is a delicious, healthy, and easy-to-make soup that's perfect for a quick and easy meal. It's also a great way to use up any leftover beans you have on hand. So next time you're looking for a quick and easy vegan meal, give this black and white bean soup a try. You won't be disappointed!