Black and White Bean Soup

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 430
  • Calories from fat: 7%
  • Fat: 3.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.3g
  • Carbohydrate: 76.2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 163mg
  • Calcium: 0.0mg

Ingredients

  • 1 pound dried black beans
  • 1 pound dried Great Northern beans
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground oregano
  • 2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 1 (4-ounce) can chopped green chiles
  • 3 (14 1/4-ounce) cans no-salt-added chicken broth
  • 1/2 cup chopped fresh parsley
  • Nonfat sour cream (optional)
  • Fresh parsley sprigs (optional)

Preparation

  1. Sort and wash beans; place beans in a large Dutch oven. Cover with water to a depth of 2 inches above beans. Bring to a boil; cover, remove from heat, and let stand for 1 hour. Drain beans, and set aside.
  2. Place oil in Dutch oven; place over medium-high heat until hot. Add onion and next 7 ingredients; saute until onion is tender. Add broth and beans. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Stir in chopped parsley. To serve, ladle soup into individual bowls. Garnish with nonfat sour cream and parsley sprigs, if desired.
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