Hamdi Saidani This Ina Garten Black Bean Soup from the Barefoot Contessa is One of the Best and Easiest Black Bean Soup Recipes Ever. This vegan spicy black bean soup is made with simple ingredients like black beans, veggies, and Cuban spices. Serve it with Scalloped Potatoes or Shrimp Risotto. The best part? You can freeze it for up to 3 months and enjoy it later.
Ina Garten Black Bean Soup Ingredients
- 4 cans (15 ounces each) black beans, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 3 celery ribs, finely chopped
- 1 large carrot, peeled and sliced into thin rounds
- 6 garlic cloves, minced
- 4 ½ teaspoons ground cumin
- ½ teaspoon red pepper flakes (use ¼ teaspoon if sensitive to spice)
- 4 cups low-sodium vegetable broth
- ¼ cup chopped fresh cilantro (optional)
- 1 to 2 teaspoons sherry vinegar or 2 tablespoons fresh lime juice
- Sea salt and freshly ground black pepper, to taste
How To Make Ina Garten Black Bean Soup
- Cook Veggies: Heat olive oil in a large pot. Add onions, celery, and carrots with a sprinkle of salt. Cook until soft, about 10-15 minutes.
- Add Spices: Stir in garlic, cumin, and red pepper flakes. Cook until fragrant, about 30 seconds.
- Add Black Beans and Broth: Pour in black beans and vegetable broth. Bring to a simmer and cook until the broth is tasty and the beans are tender about 30 minutes.
- Blend Some Soup: Take about 4 cups of the soup and blend it until smooth. Then add it back to the pot.
- Final Touch: Stir in cilantro, vinegar, or lime juice, and salt and pepper to taste. Serve with optional garnishes like avocado or tortilla chips.
What To Do If My Black Bean Soup Is Too Thin?
If your Black Bean Soup turns out too thin, you can thicken it by blending more of the soup until smooth and adding it back to the pot. Another option is to let the soup simmer for an additional 10-15 minutes to reduce the liquid.
What To Serve With Black Bean Soup
Since the soup is already packed with flavors from Cuban spices and basic aromatics, you could serve it with simple sides like cornbread, a green salad, or some tortilla chips for added crunch.
How To Store Black Bean Soup
- In The Fridge: Store the soup in an airtight container and keep it in the fridge for up to 4-5 days. Reheat on the stovetop or in the microwave before serving.
- In The Freezer: To freeze the soup, pour the cooled soup into freezer-safe containers, leaving some room at the top for expansion. Store for up to 3 months. Thaw in the fridge overnight before reheating and serving.
Try More Soup Recipes:
- Jamie Oliver Marrow Soup
- Barefoot Contessa Italian Wedding Soup
- Ina Garten Cauliflower Soup
- Cream of Asparagus Soup
- Broccoli Cheddar Soup
- Mary Berry Asparagus Soup
Ina Garten Black Bean Soup
Description
This Ina Garten Black Bean Soup from the Barefoot Contessa is One of the Best and Easiest Black Bean Soup Recipes Ever. This vegan spicy black bean soup is made with simple ingredients like black beans, veggies, and Cuban spices. Serve it with cornbread or a green salad for a complete meal. The best part? You can freeze it for up to 3 months and enjoy it later.
Ina Garten Black Bean Soup Ingredients
How To Make Ina Garten Black Bean Soup
- Cook Veggies: Heat olive oil in a large pot. Add onions, celery, and carrots with a sprinkle of salt. Cook until soft, about 10-15 minutes.
- Add Spices: Stir in garlic, cumin, and red pepper flakes. Cook until fragrant, about 30 seconds.
- Add Black Beans and Broth: Pour in black beans and vegetable broth. Bring to a simmer and cook until the broth is tasty and the beans are tender about 30 minutes.
- Blend Some Soup: Take about 4 cups of the soup and blend it until smooth. Then add it back to the pot.
- Final Touch: Stir in cilantro, vinegar, or lime juice, and salt and pepper to taste. Serve with optional garnishes like avocado or tortilla chips.
