Ina Garten’s black bean soup is a hearty, flavorful, nutritious, and comforting dish. This vegan-friendly recipe is packed with flavor from the combination of chili powder, cumin, red pepper flakes, smoked paprika, garlic, onions, carrots and celery.Â
The beans are cooked until creamy in an olive oil and tomato base before being simmered in a rich stock for added depth of flavor.Â
You can serve this delicious black bean soup with a dollop of sour cream or a sprinkle of grated Cheddar cheese and chopped scallions for garnish.
This recipe includes everything you need to make the perfect Black Bean Soup, including step-by-step instructions and tips to help you make the most of this tasty dish.
We’ll also include all the information you need to create a delicious Ina Garten’s black bean soup that your family will love! So let’s get started! 
What does it taste like?
As mentioned above, Ina Garten’s black bean soup has a robust flavor from the combination of spices including chili powder, cumin, red pepper flakes, smoked paprika, garlic, onions, carrots and celery. The creamy black beans are simmered in a rich stock for added depth of flavor for a hearty and comforting soup that will please any palate.
How did I first get introduced to Ina Garten’s black bean soup?Â
I was first introduced to Ina Garten’s black bean soup when I was searching for an easy vegan dinner recipe online. After reading through the recipe ingredients and instructions, I knew it would be delicious so I decided to give it a try. It turned out even better than expected and has become one of my go-to recipes ever since!
How to make Ina Garten black bean soup?Â
Making Ina Garten black bean soup is a relatively simple process that can be completed in under an hour. The key step is to soak the dried beans overnight, which will help them to cook evenly and become tender. After the beans are soaked, they can be simmered with vegetables in an olive oil and tomato base until creamy. Finish off the soup by adding a rich stock for added depth of flavor.
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IngredientsÂ
- Dried black beans: These are high in fiber and protein, making them a nutritious base for this hearty soup.
- Olive oil: This adds flavor to the soup as well as providing healthy fats.
- Chili powder: Gives the soup its spicy kick.
- Celery: Adds crunchy texture and freshness to the soup.
- Carrots: Adds sweetness and a bright orange hue to the dish.
- Yellow onions: Adds savory flavor and depth of taste.
- Freshly ground black pepper: Enhances all of the flavors of the other ingredients in this recipe.
- Can diced tomatoes: Provides natural sweetness and acidity to balance out all of the flavors.
- Garlic cloves: Adds an intense garlicky flavor to the soup.
- Ground cumin: Gives the soup a warm, earthy flavor.
- Red pepper flakes: Adds a hint of heat and smokiness to the soup.
- Kosher salt: Enhances all of the other flavors in the dish.
- Smoked paprika: Adds depth and smoky flavor to the soup.
- Chicken or vegetable stock: Provides savory liquid for cooking and adds intense umami flavor.
- Sour cream, grated Cheddar, and/or chopped scallions; For serving – Toppings add creaminess and freshness with every bite!
Step-by-step instructionsÂ
Step 1Â
First, soak the beans. Once, you do it, pour out the water and rinse them. Then, keep them aside.
Step 2
Heat olive oil in a big pot on medium heat. Then, cook onions, celery, and carrots until they become soft, which should take around 10 minutes.
Step 3
Add the chili powder, cumin, red pepper flakes, smoked paprika, salt, and pepper, and cook for 1 minute.
Step 4
Add the black beans, stock, tomatoes with liquid, and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 40-45 minutes until the beans are tender.
Step 5
Now, cool down the soup a bit. Then, take an immersion blender or transfer about half of the soup to a blender (in batches if needed) and blend it until smooth. Then, pour the blended soup back into the pot and stir it together.
Step 6
Ladle into individual bowls and top with sour cream, grated Cheddar cheese, and/or chopped scallions as desired.
Tips
• Soaking the beans overnight helps to soften them and makes for a quicker cook time.
• If you don’t have an immersion blender, you can also puree the soup in batches in a regular blender or food processor.
• To make this recipe vegetarian, substitute vegetable stock for chicken stock.
• The soup will keep covered in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop before serving.
Ina Garten Black Bean Soup Recipe
Equipment
- stove
- Laddle
- Large Dutch Oven
- Immersion Blender
Ingredients
- 1 pound dried black beans, rinsed and soaked overnight in water
- 1/4 cup olive oil
- 2 tbsp chili powder
- 1 cup chopped celery (2 stalks)
- 1 cup chopped carrots (2 carrots)
- 2 cups chopped yellow onions (2 onions)
- 1/2 tbsp freshly ground black pepper
- 4 garlic cloves, minced
- 2 tbsp ground cumin
- 1 tbsp red pepper flakes
- 1 tbsp kosher salt
- 1 tbsp smoked paprika
- 6 cup chicken or vegetable stock
- Sour cream, grated Cheddar, and/or chopped scallions, for serving
Instructions
- First, soak the beans. Once, you do it, pour out the water and rinse them. Then, keep them aside.
- Heat olive oil in a big pot on medium heat. Then, cook onions, celery, and carrots until they become soft, which should take around 10 minutes.
- Add the chili powder, cumin, red pepper flakes, smoked paprika, salt, and pepper, and cook for 1 minute.
- Add the black beans, stock, tomatoes with liquid, and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 40-45 minutes until the beans are tender.
- Now, cool down the soup a bit. Then, take an immersion blender or transfer about half of the soup to a blender (in batches if needed) and blend it until smooth. Then, pour the blended soup back into the pot and stir it together.
- Ladle into individual bowls and top with sour cream, grated Cheddar cheese, and/or chopped scallions as desired.
Notes
- Soaking the beans overnight helps to soften them and makes for a quicker cook time.
- If you don’t have an immersion blender, you can also puree the soup in batches in a regular blender or food processor.
- To make this recipe vegetarian, substitute vegetable stock for chicken stock.
- The soup will keep covered in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop before serving.
Nutrition Fact
- Calories: 142
- Total Fat: 1.4g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 489mg
- Total Carbohydrates: 24.2g
- Fiber: 5.6g
- Sugars: 1.7g
- Protein: 7.2g
- Vitamin A: 0%
- Vitamin C: 4.7%
- Calcium: 3.1%
- Iron: 9.8%
What to serve with Ina Garten black bean soup?Â
Ina Garten’s black bean soup is delicious on its own but can also be served alongside a variety of sides. Try serving it with a side of warm tortillas, crispy roasted potatoes, or a light green salad to complete the meal. You could also add a dollop of sour cream and a sprinkle of cheese for added richness and depth.
How to store leftover Ina Garten black bean soup?Â
You can store any leftover Ina Garten black bean soup in an airtight container in the refrigerator for up to 5 days. The soup can also be frozen for up to 3 months. To reheat, gently warm it over low heat on the stovetop before serving.
Can pregnant women eat this?Â
Yes, pregnant women can eat Ina Garten’s black bean soup. This vegan dish is packed full of vitamins and minerals, so it makes for a healthy meal option while expecting. However, pregnant women should consult their healthcare provider before eating this dish to make sure that all ingredients are safe for them to consume.
It is recommended to avoid red pepper flakes as they can be spicy and should not be consumed in large amounts during pregnancy. The other ingredients in this recipe are safe for pregnant women to enjoy.
FAQsÂ
Is this dish vegan?
Yes, Ina Garten’s black bean soup is a vegan-friendly dish. All of the ingredients are plant-based and no animal products are used in the recipe.
Can I use canned beans instead of dry ones?
Yes, you can substitute canned beans for dry ones. However, it is important to note that canned beans are already cooked and require less cooking time than the dry variety.
Can I make this recipe gluten-free?
Yes, this dish can easily be made gluten-free by using a gluten-free stock or broth instead of regular chicken or vegetable stock. Additionally, make sure to check the labels of all ingredients used to ensure they are certified gluten-free.
Is this soup suitable for those on a low-sodium diet?
Yes, it is possible to enjoy this dish while following a low-sodium diet by reducing the amount of salt used or omitting it altogether. Additionally, be sure to use a low-sodium stock or broth for even lower sodium content in the soup.
What other toppings can I add to my black bean soup?
Other toppings you can add to your black bean soup include diced avocado, fresh cilantro, jalapenos, and diced tomatoes. Additionally, you can also add crunchy fried onions or croutons to give the soup some texture.
Wrapping Up
Ina Garten’s black bean soup is a hearty vegan dish that comes together quickly and easily for a delicious weeknight dinner. With the right ingredients, it can be enjoyed by vegetarians and meat-eaters alike. This flavorful dish can be topped with sour cream, grated cheese, scallions, and other toppings of your choice. Additionally, any leftovers can be stored in the refrigerator or freezer for later use.
Whether you’re looking for a quick vegan meal or just something comforting to eat on a cold winter evening, this Ina Garten black bean soup is sure to please.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more