Black and White Bean Soup

This soup is amazingly tasty for how easy it is to make. I'm always surprised when I eat it!

Black and White Bean Soup

32 oz. Vegetable Broth

1 T olive oil

1 yellow onion 

1 clove garlic

1 can chopped green chilis

1 T chili powder

1 can black beans (rinsed and drained)

1 can great northern or cannellini beans (rinsed and drained)

1/2 lb. ground beef or turkey (optional)

Chop onion and garlic and saute in 1 T olive oil until translucent.

If adding ground beef or ground turkey, brown the turkey while cooking the onion and garlic. Depending on fat content of the meat, the olive oil may not be necessary.

Add: 32 oz. vegetable broth, drained and rinsed black and white beans, can of green chilies (not drained), and 1 T chili powder.

Heat to boiling and then simmer for at least 30 minutes.

That's it- Really! As I said, it's so simple, but packs a ton of flavor. We usually have it as a meatless meal, but because of my gestational diabetes, I added meat for extra protein. It's equally good with or without the meat.  You can also garnish with a little shredded cheese, if you choose. Again, it's not necessary, but my kids are more likely to eat anything that has a little bit of shredded cheese on top! (Not that I needed to worry- the last time I made it they each had three servings!)

One note: I have usually make it with Pacific Natural Foods, Organic Vegetable Broth.  I think the broth may be responsible for some of the intensity of the flavor. I would highly suggest using this broth if you can find it!

Update- I recently made it with homemade vegetable broth. I add a little bit of pureed roasted red peppers and the taste was just as intense as it is with the Pacific broth.

This recipe is adapted from one of my FAVORITE cookbooks: Saving Dinner by Leanne Ely

This recipe is shared at Allergy Free Wednesdays.