Ina Garten purchased a specialty food store in the Hamptons already called Barefoot Contessa. While originally planning to rename the store, after living with the name for a while, she grew to appreciate it. Over time, the name “Barefoot Contessa” came to represent Ina Garten’s unique style, which she describes as a blend of being both elegant and earthy.
The Barefoot Contessa Ina garten black bean Soup recipe is hearty and has nutritious benefits. Moreover, it’s easy to make with celery, carrots, olive oil, onion, and vegetables.
You only need simple foods from your kitchen to make the soup. It takes less than one hour to cook. This bean soup will become a favorite in your house!
Health Benefits of Ina garten black bean Soup
- High in Fiber: Black beans are the star ingredient, rich in fiber which promotes gut health, supports digestion, and can aid in weight management by promoting feelings of fullness.
- Good Source of Plant-Based Protein: Black beans offer a healthy alternative to animal protein, providing essential amino acids for building and repairing tissues.
- Packed with Vitamins and Minerals: This soup can be a source of important vitamins like folate, which supports cell function and fetal development, as well as minerals like iron, crucial for red blood cell production and oxygen transport.
Ina garten black bean Soup
This vegan spicy black bean soup is made with simple ingredients like black beans, veggies, and Cuban spices. Serve it with green salad or a cornbread for a complete meal.
Cuisine: Mediterranean, American Courses: Soups Calories: 300 kcal Prep time: 10 minutes Cook time: 45 minutes Servings: 6 servings
How to Make Ina garten black bean Soup
Essential Equipment
- 1 Large saucepan
- 1 Immersion blender
- 1 Ladle
What you’ll Need
- 4 cans (15 ounces each) black beans, rinsed and drained
- 2 tablespoons of 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
- Sea salt and freshly ground black pepper, to taste
How to Make Ina garten black bean Soup
Step 1: Preparation
- Rinse and soak the dried black beans ahead of time.
- Chop the celery, carrots, and yellow onions, and mince the garlic cloves.
Step 2: Sauté the Vegetables
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat, then add the onions and sauté for 5 minutes, stirring occasionally until softened.
- Add the minced garlic, chopped carrots, and celery, and continue cooking until the vegetables are tender.
Step 3: Add Spices
- Stir in the chili powder, cumin, coriander, and salt, ensuring the vegetables are evenly coated.
Step 4: Add Beans and Liquids
- Pour the soaked black beans into the saucepan, along with their liquid, and add 4 cups of vegetable stock for a vegetarian option
- Throw in the bay leaves for an extra depth of flavor.
Step 5: Simmer the Soup
- Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for about an hour or until the black beans are cooked through and tender.
Step 6: Blend the Soup (optional)
- If you prefer a smoother soup, use a food processor or immersion blender to blend the soup in batches
- But for a chunkier soup, you can either leave it as is or lightly mash a portion of the beans with a fork.
Step 7: Adjust Seasoning and Consistency
- Taste the black bean soup and adjust the seasoning as needed.
- If you desire a slightly milder soup, add more stock.
Step 8: Serve
- Ladle the hearty black bean soup into bowls and optionally garnish with a sprinkle of Parmesan cheese and some fresh cilantro.
What to Serve with Ina garten black bean Soup
Barefoot contessa ina garten black bean soup recipe is a flavorful and satisfying dish perfect for any occasion. To enhance your dining experience, consider serving it with some fantastic side dishes. Here are a few options that pair well with this delicious soup.
Mexican Corn Salad
A vibrant Mexican street corn salad goes great with the black bean soup. It has grilled corn, cotija cheese, cilantro, and lime for tangy flavor and texture contrast.
Cornbread
Baking some cornbread and serving it alongside the soup makes for a satisfying meal. The cornbread provides guests with a scrumptious side dish that complements the flavors of the soup.
Steak or Grilled Meat
Transform the black bean soup into a heartier main course by serving it with grilled steak or chicken. The protein pairs nicely with the flavors of the soup for a well-rounded dining experience.
Ingredient Substitutes for Barefoot contessa Ina garten black bean Soup
When making Ina Garten’s black bean soup, you may want to substitute some ingredients to suit your preferences or accommodate what you have available in your pantry.
Olive Oil: Any neutral oil like avocado oil, canola oil, or grapeseed oil can work as a substitute.
White Beans: Instead of black beans, you can use white beans in the soup for a milder flavor.
White beans, such as cannellini or navy beans, can offer a similar creamy texture and high fiber and protein content as black beans.
Vegetable Broth: If you don’t have vegetable broth, you can use chicken broth or water (although the flavor might be less complex). However, if you’re following a vegetarian or vegan diet, be sure to use vegetable broth.
Celery: If you don’t have celery, you can omit it or replace it with an equal amount of chopped green bell pepper.
How to Store Ina garten black bean Soup
Storing Ina Garten Black Bean Soup properly ensures the delicious flavor is preserved and allows you to enjoy it in the coming days.
Refrigeration
Let the soup cool down first. Pour it into a closed container. Put the container in the fridge. The soup will stay good for 3-4 days there.
Freezing
If you have a lot of soup, freeze some. Make sure the soup is cool before freezing. Put servings into freezer bags or containers. Label them with the date. Frozen soup lasts about 3 months.
Common Mistakes to Avoid
Use the Right Ingredients
Use dried beans instead of canned ones. Canned beans change the taste. Also, use fresh lime juice. Bottled juice doesn’t taste as good. Fresh ingredients make the soup taste better.
Don’t Rush Cooking
Take time to cook the soup fully. The beans need to get very soft. This brings out the flavors.
Season Correctly
Use enough salt, pepper, and olive oil. But don’t add too much. Too many spices will cover up the natural taste.
Pick a Mild Chicken Stock
If you are using chicken stock, pick one that is not too strong. A stock with a light flavor works best. The other ingredients should stand out.
Final Thoughts
Barefoot Contessa’s Black Bean Soup recipe is a flavorful dish that is enjoyable to make and eat. With dried beans, chicken/vegetable stock, vegetables, and spices, it comes together into a hearty and satisfying soup.
Store leftovers properly in the fridge or freezer to enjoy again later. Avoid common mistakes like incorrect ingredients or seasoning to get the true taste of this recipe. With the right steps, you can make a pot of Ina’s famous black bean soup recipe.
Enjoy the process of cooking this soup yourself. The delicious aromas and flavors will fill your kitchen and delight your family. This black bean soup recipe from the Barefoot Contessa makes for a wonderful homemade meal.
FAQs about Barefoot Contessa Black Bean Soup Recipe
Q: Is this soup vegetarian?
A: Yes, the original recipe is vegetarian. Use vegetable broth to make it vegan.
Q: Can I make this soup in the slow cooker?
A: Yes! Adapt it by sauteing the vegetables first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4.
Q: Can the soup be frozen?
A: Absolutely! It freezes beautifully for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: I don’t have sherry vinegar, what else can I use?
A: Substitute with red wine vinegar, white wine vinegar, or a squeeze of lemon juice.
Q: How can I make this soup spicier?
A: Increase the red pepper flakes, add a pinch of cayenne pepper, or use a diced jalapeno with the other vegetables.
Q: My soup is too thick, what should I do?
A: Add a bit of extra vegetable broth or water to thin it out to your desired consistency.
Barefoot Contessa Ina Garten Black Bean Soup
Equipment
- 1 Large saucepan
- 1 Immersion blender
- 1 Ladle
Ingredients
- 4 cans 15 ounces each black beans, rinsed and drained
- 2 tablespoons of 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
- Sea salt and freshly ground black pepper to taste
Instructions
- Rinse and soak the dried black beans ahead of time.
- Chop the celery, carrots, and yellow onions, and mince the garlic cloves.
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat, then add the onions and sauté for 5 minutes, stirring occasionally until softened.
- Add the minced garlic, chopped carrots, and celery, and continue cooking until the vegetables are tender.
- Stir in the chili powder, cumin, coriander, and salt, ensuring the vegetables are evenly coated.
- Pour the soaked black beans into the saucepan, along with their liquid, and add 4 cups of vegetable stock for a vegetarian option
- Throw in the bay leaves for an extra depth of flavor.
- Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for about an hour or until the black beans are cooked through and tender.
- If you prefer a smoother soup, use a food processor or immersion blender to blend the soup in batches
- But for a chunkier soup, you can either leave it as is or lightly mash a portion of the beans with a fork.
- Taste the black bean soup and adjust the seasoning as needed.
- If you desire a slightly milder soup, add more stock.
- Ladle the hearty black bean soup into bowls and optionally garnish with a sprinkle of Parmesan cheese and some fresh cilantro.
Hey! I am Nirob, a passionate foodie and traveler. Based on my diverse experience, I write about recipes and food content, which are both delicious and easy to make!
I create simple nutritious recipe blogs that you can follow step by step and fulfill the cravings you have at midnight, watching your favorite Netflix series.
