Sarra This Ina Garten Barefoot Contessa Black Bean Soup is a hearty and flavorful recipe, which is made with black beans and aromatic spices. It’s a classic, foolproof recipe, ready in about 45 minutes.
Jump to RecipeIna Garten Barefoot Contessa Black Bean Soup Recipe Ingredients
- 4 cups cooked black beans (or 2 (15-ounce) cans, rinsed and drained)
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 4 cups chicken or vegetable stock
- 2 tbsp tomato paste
- 1 bay leaf
- 2 tbsp fresh lime juice
- Salt and freshly ground black pepper to taste
- Optional toppings: Sour cream, diced avocado, fresh cilantro, shredded cheese, or tortilla chips
How To Make Ina Garten Barefoot Contessa Black Bean Soup
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, and red bell pepper. Sauté for 5-7 minutes, until the vegetables have softened. Add the minced garlic and cook for one more minute until fragrant.
- Toast the Spices: Stir in the cumin, chili powder, paprika, and tomato paste. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor.
- Simmer the Soup: Add the black beans, chicken or vegetable stock, and the bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes.
- Blend for Creaminess: Remove the bay leaf. Use an immersion blender to partially blend the soup directly in the pot, leaving some texture with whole beans and vegetables. Alternatively, you can transfer about half the soup to a regular blender, blend until smooth, and then return it to the pot.
- Finish and Serve: Stir in the fresh lime juice and season with salt and pepper to taste. Let the soup simmer for another 5 minutes. Ladle into bowls and garnish with your favorite toppings.
Recipe Tips
- How do I get the best flavor? Toasting the dry spices and tomato paste in the pot for a minute before adding the liquids is a key step. It awakens their flavors and adds a rich depth to the soup that you wouldn’t get otherwise.
- How do I get the perfect texture? The beauty of this soup is its texture. By only partially blending it, you get a creamy base with hearty, whole beans and vegetables. You can blend it as much or as little as you like to achieve your perfect consistency.
- Why is the lime juice so important? Don’t skip the fresh lime juice at the end. It adds a bright, acidic note that cuts through the richness of the beans and makes all the other flavors in the soup pop.
- Can I make this soup spicy? Yes. For a bit of heat, you can sauté a finely diced jalapeño along with the other vegetables, or add a pinch of cayenne pepper with the other spices.
What To Serve With Black Bean Soup
This hearty soup is a meal in itself, but it’s even better with classic accompaniments.
- A slice of warm cornbread with butter
- A scoop of white or brown rice
- A simple grilled cheese sandwich for dipping
- A crisp green salad with a citrusy vinaigrette
How To Store Black Bean Soup
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The flavors will be even better the next day.
- Freeze: This soup freezes beautifully. Once cooled, transfer it to freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Black Bean Soup Nutrition Facts
- Calories: ~200 per serving (without toppings)
- Protein: 10g
- Carbohydrates: 30g
- Fat: 6g
- Fiber: 8g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Yes. You will need about 1 ½ to 2 cups of dried black beans. Soak them overnight, then cook them according to package directions until they are tender before proceeding with the soup recipe.
The easiest way is by blending a portion of the soup, as the pureed beans will naturally thicken the base. If you want it even thicker, you can let it simmer uncovered for a longer period to allow more liquid to evaporate.
Absolutely. To make it vegan, simply use vegetable stock instead of chicken stock and choose vegan toppings like avocado, cilantro, and dairy-free sour cream or cheese.
Try More Recipes:
- Ina Garten Barefoot Contessa Chicken Divan Recipe
- Ina Garten Turkey Burger Recipe
- Ina Garten Baked Ziti Recipe
Ina Garten Barefoot Contessa Black Bean Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes30
minutes200
kcalA thick and hearty soup made with black beans, vegetables, and aromatic spices, all simmered together to create a rich and satisfying one-pot meal.
Ingredients
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2 (15-oz) cans black beans, rinsed and drained
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3 tbsp olive oil
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1 large onion, 2 carrots, 2 celery stalks, 1 red bell pepper (all diced)
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4 cloves garlic, minced
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Spices: 1 tsp cumin, 1 tsp chili powder, 1 tsp paprika
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4 cups vegetable or chicken stock
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2 tbsp tomato paste
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1 bay leaf
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2 tbsp fresh lime juice
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Salt and pepper
Directions
- In a large pot, sauté onion, carrots, celery, and bell pepper in olive oil until soft. Add garlic and cook for 1 minute.
- Stir in the cumin, chili powder, paprika, and tomato paste, and cook for 1-2 minutes.
- Add the black beans, stock, and bay leaf. Simmer for 25-30 minutes.
- Remove the bay leaf. Partially blend the soup with an immersion blender to create a creamy texture.
- Stir in the lime juice and season with salt and pepper.
- Simmer for 5 more minutes.
- Serve hot with toppings like sour cream, avocado, and cilantro.
Notes
- Toasting the spices before adding the liquid is a key step for developing deep flavor.
- Don’t skip the fresh lime juice at the end; it brightens up the entire soup.
- The soup’s texture is customizable—blend it as much or as little as you like.
- This soup is even more flavorful the next day, making it perfect for meal prep.
