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Why This Recipe Is So Delicious
This soup is hearty and full of flavor, making it a perfect comfort meal. It’s packed with protein and fiber from the beans, which help keep you full and energized. Plus, it’s easy to make and suitable for anyone following a plant-based diet.
Cooking Pointers
- Soak the beans overnight to reduce cooking time and improve digestion.
- Use a good-quality vegetable broth to enhance the soup’s flavor.
- Simmer the soup gently to allow the flavors to meld and the beans to cook evenly.
- Use a good-quality vegetable broth to enhance the soup’s flavor.
- Simmer the soup gently to allow the flavors to meld and the beans to cook evenly.
Directions
Warm the oil in a large pot over medium heat. Toss in the chopped onion, celery, garlic, and thyme, and cook everything together until the celery softens—this usually takes about 7 to 10 minutes. Next, add the black beans, 4 cups of vegetable broth, and the cumin, giving it all a good stir to bring the flavors together. Then, stir in the white beans, the rest of the vegetable broth, and the sage. Bring the soup up to a gentle boil, then lower the heat and let it simmer for about 30 minutes so all the flavors can meld.
Simple Serving Suggestions
Serve with a side of crusty bread or warm tortillas for dipping. A fresh green salad or steamed vegetables make great accompaniments. Top with fresh herbs like cilantro or a squeeze of lime for added brightness.
Keeping It Fresh
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
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