Imen This Barefoot Contessa Black Bean Soup Recipe is a hearty and healthy dish, which is made with black beans and vegetable broth. It’s a great low-carb dinner option, ready in just 45 minutes.
Barefoot Contessa Black Bean Soup Recipe Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 4 cloves garlic, minced
- 60 oz (4 cans) black beans, rinsed and drained
- 32 oz vegetable broth
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- Kosher salt and black pepper, to taste
- 1 tablespoon fresh lime juice
- ¼ cup chopped cilantro
Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion
How To Make Barefoot Contessa Black Bean Soup Recipe
- Sauté the vegetables: In a large pot, heat olive oil over medium-high heat. Add red pepper, celery, onion, and carrot. Cook for about 5 minutes until softened.
- Add garlic: Stir in the minced garlic and cook for another 2 minutes, until fragrant.
- Simmer the soup: Add black beans, vegetable broth, cumin, oregano, bay leaf, salt, and pepper. Stir well and bring to a simmer. Reduce heat and cook for 25 minutes.
- Blend partially: Remove bay leaf. Using an immersion blender, puree about one-third of the soup to thicken. Alternatively, blend 2–3 cups in a regular blender and return to pot.
- Finish and serve: Stir in lime juice and chopped cilantro. Ladle into bowls and add desired toppings before serving.
Recipe Tips
- How to rinse black beans: Drain the cans and rinse under cold water to reduce sodium and improve flavor.
- How much soup should I puree? Only blend about a third to keep a balance between creamy and chunky texture.
- Can I freeze this soup? Yes, let it cool completely, then freeze in airtight containers for up to 3 months.
- What if I don’t have an immersion blender? Blend a small portion in a standard blender and mix it back in.
- Best toppings for flavor: Add avocado, shredded cheese, green onions, or a dollop of Greek yogurt for extra richness.
What To Serve With Black Bean Soup
This soup is satisfying on its own or can be paired with:
- Cornbread or tortilla chips
- Side salad with avocado dressing
- Warm quesadillas
- Rice or quinoa
- Grilled cheese sandwich
How To Store Black Bean Soup
Refrigerate: Store in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze: Cool completely and store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Black Bean Soup Nutrition Facts
- Calories: 253
- Fat: 5g
- Carbohydrates: 39g
- Protein: 14g
- Fiber: 12g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use dried black beans instead of canned?
Yes, just soak and cook them in advance—use about 6 cups of cooked beans.
How can I make this soup spicier?
Add diced jalapeños or a dash of cayenne pepper for heat.
Can I make this soup vegetarian or vegan?
It already is! Just check that your broth and toppings are plant-based.
Is this soup gluten-free?
Yes, as long as your vegetable broth is certified gluten-free.
Can I add meat to this soup?
Yes, cooked chorizo, chicken, or ground beef can be stirred in before serving.
Try More Recipes:
Barefoot Contessa Black Bean Soup Recipe
Ingredients
Instructions
- Heat olive oil in a large pot. Add red pepper, celery, onion, and carrot. Cook 5 minutes.
- Add garlic and cook 2 minutes more.
- Add black beans, broth, cumin, oregano, bay leaf, salt, and pepper. Simmer 25 minutes.
- Remove bay leaf. Puree ⅓ of the soup with an immersion blender (or blend 2–3 cups separately).
- Stir in lime juice and cilantro. Serve hot with toppings of choice.
