• Black And White Bean Soup

    0 votes


    • 8 ounce dry black beans, uncooked (1 heaping c.)
    • 8 ounce dry great northern beans, uncooked (1 heaping c.)
    • 2 Tbsp. extra virgin olive oil plus
    • 2 tsp extra virgin olive oil
    • 4 x garlic cloves
    • 1 c. minced leeks, white part only
    • 1 c. minced carrots
    • 1 c. minced onions
    • 1 c. minced celery
    • 7 c. water
    • 1 1/2 tsp dry oregano
    • 1/2 tsp dry thyme
    • 1 pch grnd cloves, 1/16 tsp.
    • 1 x bay leaf


    1. If you love thick soups, this one's for you. It's hearty and rich and full of flavor.
    2. Soak beans, using one of the following methods:
    3. Overnight method-Place beans into 2 separate bowls and add in sufficient water to cover beans by 3 inches. Soak overnight. Drain.
    4. Quick soak-Place beans in 2 separate pots and add in sufficient water to cover beans by 3 inches. Bring to a boil over medium heat. Boil 2 min.
    5. Remove from heat, cover, and let stand 1 hour. Drain.
    6. Heat oil in a large saucepan over medium heat. Add in garlic, leeks, carrots, onions, and celery. Cook 5 min, stirring frequently.
    7. Add in remaining ingredients and bring to a boil. Cover, reduce heat to low, and simmer 1 1/2 hrs. Remove and throw away bay leaf.
    8. Remove 3 c. of beans from soup and place in a blender container. Blend till smooth. Stir into soup.

    Similar Recipes

    Leave a review or comment