Barefoot Contessa Black Bean Soup is made with black beans, yellow onion, carrot, celery, red bell pepper, garlic, vegetable broth, cumin, oregano, bay leaf, lime juice, and cilantro. This easy Black Bean Soup recipe from creates a delicious and healthy dinner that takes about 45 minutes to prepare and can serve up to 6 people.
? Why You’ll Love This Black Bean Soup Recipe:
- Tasty and Healthy: This soup has lots of fresh veggies, beans, and spices, making it yummy and good for you.
- Easy Ingredients: The ingredients are simple to find and you probably already have them at home, so it’s easy to make.
- Quick to Cook: It takes less than an hour to make, which is great for a fast and tasty meal.
- Fun Toppings: You can add different toppings like avocado, cheese, or yogurt to make the soup just the way you like it.
- Good for Leftovers: The soup tastes even better the next day, so it’s perfect for meal prep and enjoying later.
Barefoot Contessa Black Bean Soup 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
- Heat the olive oil: Heat the olive oil in a large pot over medium-high heat. Add the chopped red pepper, celery, onion, and carrot.
- Cook the vegetables: Stir occasionally and cook for around 5 minutes or until the vegetables are softened. Add the minced garlic and cook for another 2 minutes.
- Add beans and broth: Add the black beans, vegetable broth, cumin, oregano, bay leaf, pepper, and salt. Stir to combine. Reduce heat to low and simmer for 25 minutes.
- Puree the soup: Remove the bay leaf. Purée about one-third of the soup using an immersion blender to achieve a thicker consistency; do not puree the soup entirely.
- Alternative pureeing method: Carefully pour 2–3 cups of the soup into a blender and process until smooth if you do not own an immersion blender. Return the pureed soup to the pot and stir to combine.
- Add final ingredients: Incorporate the cilantro and squeeze in the lime juice. Serve hot, ladled into bowls, with toppings of your choice.
Recipe Tips
- Rinse the beans: Wash and drain the canned black beans well before adding them. This removes extra salt and makes the soup taste better.
- Puree correctly: Only blend about one-third of the soup. If you blend too much, the soup can get too thick and lose its chunky texture.
- Pick the best garnishes: Use toppings like avocado, cilantro, shredded cheese, plain Greek yogurt, or sliced green onions. They add extra flavor and texture to the soup.
What To Serve With Black Bean Soup?
This healthy Black Bean Soup goes well with crusty bread, a green salad, cornbread, or tortilla chips. You can also serve it with avocado slices, rice, grilled cheese sandwiches, or salsa for a delicious meal.
How To Store Leftovers Black Bean Soup?
- Refrigerate: Store the soup in an airtight container in the fridge for up to 4 days.
- Freeze: Place the soup in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Black Bean Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
- In The Microwave: Place the soup in a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a pot and heat over medium heat, stirring occasionally, until warmed through.
FAQs
Can I Use Dried Black Beans Instead Of Canned?
Yes, you can use dried black beans. Soak them overnight, then cook them until tender before adding them to the soup.
Can I Make This Soup Ahead Of Time?
Yes, this soup can be made a day or two in advance. It often tastes even better the next day as the flavors meld together.
What If My Soup Is Too Thick?
If the soup becomes too thick, add a bit more vegetable broth or water to reach your desired consistency.
How Can I Make This Soup Creamy?
Add a splash of coconut milk or a dollop of sour cream or Greek yogurt when serving to make the soup creamier.
Barefoot Contessa Black Bean Soup Nutrition Facts
- Calories 253
- Total Fat 6.3g
- Saturated Fat 1.3g
- Trans Fat 0g
- Cholesterol 2.5mg
- Sodium 765mg
- Potassium 836.4mg
- Total Carbohydrates 36g
- Dietary Fiber 12g
- Sugars 2.2g
- Protein 13g
Try More Ina Garten Recipes:
- Ina Garten Cream of Broccoli Soup
- Ina Garten Summer Minestrone Soup
- Ina Garten Broccoli Cheddar Soup
- Ina Garten Cucumber Soup
Barefoot Contessa Black Bean Soup Recipe
Description
Barefoot Contessa Black Bean Soup is made with black beans, yellow onion, carrot, celery, red bell pepper, garlic, vegetable broth, cumin, oregano, bay leaf, lime juice, and cilantro. This easy Black Bean Soup recipe from creates a delicious and healthy dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Heat the olive oil: Heat the olive oil in a large pot over medium-high heat. Add the chopped red pepper, celery, onion, and carrot.
- Cook the vegetables: Stir occasionally and cook for around 5 minutes or until the vegetables are softened. Add the minced garlic and cook for another 2 minutes.
- Add beans and broth: Add the black beans, vegetable broth, cumin, oregano, bay leaf, pepper, and salt. Stir to combine. Reduce heat to low and simmer for 25 minutes.
- Puree the soup: Remove the bay leaf. Purée about one-third of the soup using an immersion blender to achieve a thicker consistency; do not puree the soup entirely.
- Alternative pureeing method: Carefully pour 2–3 cups of the soup into a blender and process until smooth if you do not own an immersion blender. Return the pureed soup to the pot and stir to combine.
- Add final ingredients: Incorporate the cilantro and squeeze in the lime juice. Serve hot, ladled into bowls, with toppings of your choice.
Notes
- Rinse the beans: Wash and drain the canned black beans well before adding them. This removes extra salt and makes the soup taste better.
- Puree correctly: Only blend about one-third of the soup. If you blend too much, the soup can get too thick and lose its chunky texture.
- Pick the best garnishes: Use toppings like avocado, cilantro, shredded cheese, plain Greek yogurt, or sliced green onions. They add extra flavor and texture to the soup.
Barefoot Contessa Black Bean Soup Recipe, Ina Garten Black Bean Soup Recipe