Home of the Family Triad

Black and White Bean Soup

Posted Wed, 2009-05-20 10:38 by boy logan

Tasty, and good looking too

Serves: 
4
Ingredients: 
  • 3/4 Cup(s) black beans, dried
  • 3/4 Cup(s) great northern beans, dried
  • 2 Tablespoon(s) extra virgin olive oil
  • 1 chopped onion, yellow
  • 1 seeded and finely chopped poblano pepper
  • 1 chopped celery
  • 4 Clove(s) sliced garlic
  • 1 1/2 Teaspoon(s) chopped thyme, fresh
  • 8 Cup(s) chicken broth
  • 1 Teaspoon(s) chili powder
  • 1 Teaspoon(s) cumin
  • 1 Teaspoon(s) chopped sage, fresh
Directions: 
  1. Place black beans and great Northern beans in two seperate large bowls, cover with cold water, and soak overnight in the refrigerator.
  2. Heat the oil in a large pot over medium heat.
  3. Add the onion, poblano pepper, celery, garlic, and thyme and cook for 8 minutes, or until the vegetables are tender.
  4. Remove half of the vegetables to another large pot.
  5. Drain the beans.
  6. To the first pot, add the black beans, 4 cups of the broth, chili powder and cumin.
  7. To the second pot, add the great Northern beans, the remaining 4 cups broth, and sage.
  8. Heat both pots to boiling and cover.
  9. Reduce the heat to low.
  10. Simmer the black bean pot for 1 1/2 hours and the white bean pot for 1 hour.
  11. Keep both warm over low heat.
  12. To serve, ladle 1 cup black bean soup into each serving bowl. Tilt the bowl and ladle 1 cup of the white bean soup into the other side of each bowl.