This soup is too easy not to make! It requires minimal effort and only a few ingredients. This white bean soup uses two types of beans – great northern beans and navy beans. In the end you are left with a creamy, hearty bean soup with tons of flavor and textures. The key here is to keep a portion of the beans whole to keep that texture. I am all for creamy, no lump soup but this was in perfect with the whole beans! This takes less than 30 minutes from start to finish to get this soup ready, so it really is a no brainer. This soup would also be delicious with the addition of some shredded chicken or beef for some extra protein. I also love topping this with some freshly grated parmesan and a drizzle of olive oil. And definitely don’t forget the crusty bread on the side or better yet, a grilled cheese for dunking!
- 2 15.5oz Cans Great Northern Beans
- 2 15.5oz Cans Navy Beans
- 2 Cups Chicken or Vegetable Stock
- 3 Tbsp Minced Garlic
- 1 Tbsp Onion Powder
- 1 Tsp Chili Powder
- 1 Tbsp Cumin
- Salt + Pepper
- Optional for Serving: Olive Oil, Grated Parmesan, Crusty Bread
- Serves: 4-6
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Rinse and drain the beans – save 1 cup of each type of bean and set those aside.
- Add the remaining beans to a blender and add in the stock (add about 1/2 cup at a time) and blend until smooth. *You will want to add the stock little by little to prevent a mess.*
- Pour the pureed beans in to a large pot and heat over medium heat. Add in the minced garlic, onion powder, chili powder, cumin and season with salt and pepper. Cook for 6-8 minutes, stirring frequently.
- Lastly, add in the whole beans set aside earlier and stir to combine. Continue cooking for another 5-8 minutes until heated through.
- Divide between bowls and top with parmesan cheese, croutons, and add a drizzle of olive oil and enjoy!