Ingredients
6
6 servings
- •1 tablespoon olive oil
- •1 onion, chopped
- •1 celery rib, chopped
- •1 tablespoon crushed garlic
- •1 teaspoon thyme
- •1 (14.5 ounce) can black beans, drained
- •8 cups vegetable broth, divided
- •1 teaspoon ground cumin
- •1 (14.5 ounce) can white beans, drained
- •½ teaspoon dried sage
Instructions
- Heat the oil in a large stock pot over medium heat. Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes. Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine. Stir the white beans, the remaining vegetable broth, and the sage into the mixture; bring to a gentle boil and simmer 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 222
- Carbohydrate: 37g
- Fat: 4g
- Fiber: 10g
- Protein: 11g
- Sugar: 6g
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