Ina Garten Black Bean Soup Recipe
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. 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.
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Servings: 6 people
Calories: 142kcal
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.