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Ingredients: 6 783/3022 Ounce(s) black beans, dried 3/4 great northern beans, dried 1 Ounce(s) extra virgin olive oil 1 chopped onion, yellow 1 Pound(s) seeded and finely chopped poblano pepper 1 chopped celery 4 Clove(s) sliced garlic 163/625 Ounce(s) chopped thyme, fresh 64 Ounce(s) chicken broth 1/6 Ounce(s) chili powder 1/6 Ounce(s) cumin 4/23 Ounce(s) chopped sage, fresh Directions: Place black beans and great Northern beans in two seperate large bowls, cover with cold water, and soak overnight in the refrigerator. Heat the oil in a large pot over medium heat. Add the onion, poblano pepper, celery, garlic, and thyme and cook for 8 minutes, or until the vegetables are tender. Remove half of the vegetables to an other large pot. Drain the beans. To the first pot, add the black beans, 4 cups of the broth, chili powder and cumin. To the second pot, add the great Northern beans, the remaining 4 cups broth, and sage. Heat both pots to boiling and cover. Reduce the heat to low. Simmer the black bean pot for 1 1/2 hours and the white bean pot for 1 hour. Keep both warm over low heat. To serve, ladle 1 cup black bean soup into each serving bowl. Tilt the bowl and ladle 1 cup of the white bean soup into the other side of each bowl.
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