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Black and White Bean Soup with Savory

Adapted from Belsinger & Dille, Cooking with Herbs (1984)
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A hearty puréed soup of black and white beans accented with summer savory and jalapeño, finished with red wine vinegar and olive oil.
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RECIPE CATEGORY: Soups
HERB: Savory
KEYWORDS: black beans, jalapeño, olive oil, red wine vinegar, white beans
Ingredients Instructions

Ingredients
  

  • 1 lb small dried black beans
  • 1 lb small dried white beans
  • 2 cloves garlic, minced
  • 10-12 sprigs summer savory (or 2 tsp dried, crumbled)
  • 6 tablespoons red wine vinegar
  • 4 jalapeño peppers, fresh or canned, minced
  • ½ cup olive oil
  • salt, to taste
  • 6-8 nasturtium flowers, for garnish

Instructions
 

  1. Rinse and soak beans overnight; drain and rinse.
  2. Cover with 2–3 inches water and simmer until tender, about 1½ hours.
  3. Add garlic, jalapeños, minced savory, vinegar, and olive oil; simmer 10 minutes.
  4. Purée soup in a blender; season to taste. Garnish with nasturtium blossoms.
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