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Serves 8

Black Bean Soup

2 cans black beans

1 medium onion, diced

1 large fresh thyme sprig

3 garlic cloves, chopped

1 bay leaf

2¼ teaspoons ground cumin

4 cups (or more) chicken stock

1 ounce olive oil

Drain and rinse beans. Set aside.

Heat olive oil in a large pot and add onions. Cook until tender, then add garlic, bay leaf and ground cumin. Cook until garlic is soft.

Chop thyme and add to the beans.

Add chicken stock and cook for 10 minutes.

Remove bay leaf, puree soup and pass through a strainer.

Season with salt and pepper and keep hot.

White Bean Soup

2 cans great northern beans

1 medium onion, diced

1 large fresh thyme sprig

3 garlic cloves, chopped

1 bay leaf

2 teaspoons ground cumin

2 cups (or more) chicken stock

1 ounce olive oil

Drain and rinse beans. Set aside.

Heat olive oil in a large pot and add onions. Cook until tender, then add garlic, bay leaf and ground cumin. Cook until garlic is soft.

Chop thyme and add to the beans.

Add chicken stock and cook for 10 minutes.

Remove bay leaf, puree soup and pass through a strainer.

Season with salt and pepper and keep hot.

To serve, put black bean soup and white bean soup in separate pitchers. Slowly pour both soups into a shallow soup bowl at the same time, creating a swirling effect where they meet in the middle of the bowl.