So Flavorful Black and White Bean Soup

3/4 cup dried black beans
3/4 cup dried great Northern beans
2 tablespoons extra virgin olive oil
2 cups chopped cabbage
1 medium onion, chopped (about 1 cup)
1 small to medium rib of celery, chopped
4 cloves garlic, sliced or minced
1 tsp. thyme
8 cups chicken broth
1 tsp. chili powder
1 tsp. ground cumin

Place black and great Northern beans in two seperate large bowls, cover with cold water and soak overnight in the fridge.
Heat oil in a large saucepan over medium heat. Add the cabbage, onion, celery, garlic, and thyme cook for 8 minutes, or until veggies are tender.
Drain and rinse both sets of beans. In one large pot add great Northern beans, 4 cups of broth, and 1/2 of veggie mixture.
In another large pot add black beans, chili powder, cumin, 4 cups of broth, and the remaining veggie mixture. Bring both pots to a boil. Cover and and reduce heat to low. Simmer black-bean pot for 1 1/2 hours and white-bean pot for 1 hour. Keep both over low heat.

To serve ladle 1 cup of black bean soup into bowl. Tilt bowl and ladle 1 cup of white bean soup in other side.
Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ART4TAB.