Black and White Bean Soup

Photo Credit to Lana of Never Enough Thyme Blog

As soon as it turns gray, cloudy and rainy, it’s soup weather time and when I came upon this Black and White Bean Soup recipe from Lana, who writes the Never Enough Thyme blog, I knew I had to share it.  It’s a soup that will not only warm you from the inside out, it’s also full of fiber and flavor.  Add some bread and you have full-size meal ready for lunch or dinner. Click here to see the original recipe post.

For even more of Lana’s recipes, be sure to check out her Recipe Index on her blog.  You literally can plan a multi-course meal based on what’s listed there.  A couple of  her recipes that caught my eye included one for Pickled Okras and one for White Bean Turkey Chili.  I hope you enjoy the soup and if you do, be sure to stop by Lana’s blog and let her know.

Black and White Bean Soup

2 tsp. Now Foods, Extra Virgin Olive Oil
1 cup chopped onion
2 garlic cloves, crushed
2 -14 1/2 ounce cans diced tomatoes with their juice
1 can Eden Foods Organic Navy Beans or Eden Foods Organic Cannellini White Kidney Beans, drained
1 can Eden Foods Organic Black Beans, drained
1-14 1/2 ounce can beef broth
2 Tbs. chopped fresh parsley
3/4 tsp. dried basil (or 1 Tbs. chopped fresh basil)
1/2 tsp. Starwest Botanicals Ground Black Pepper
1 tsp. Source Naturals Fine Grind Himalayan Rock Salt

Directions

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauce 4 minutes or until tender. Add tomatoes, beans, beef broth, parsley, basil, salt and pepper and bring to a boil. Reduce heat and simmer 10 minutes. Serve with cheese toast, garlic bread, French bread or even just saltine crackers.

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