This is a print preview of "Black And White Bean Soup" recipe.

Black And White Bean Soup Recipe
by Global Cookbook

Black And White Bean Soup
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  Servings: 8


  • 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.