Description
Ina Garten’s black bean soup brings Mexican-inspired warmth to your kitchen with rich, smoky flavors. Simmered with aromatic spices and garnished with fresh cilantro, you’ll savor each comforting spoonful of this hearty recipe.
Ingredients
Scale
Main Ingredients:
- 60 ounces (4 cans) black beans, rinsed and drained
- 32 ounces vegetable broth
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
Herbs and Spices:
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 4 cloves garlic, minced
- 1 bay leaf
- Kosher salt
- Black pepper
Additional Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- ¼ cup chopped cilantro
- Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion
Instructions
- Warm olive oil in a generously sized pot over medium-high temperature until shimmering, then introduce diced red peppers, chopped celery, onions, and carrots to the pan.
- Sauté the vegetable medley, stirring intermittently, until ingredients soften and become translucent, approximately 5 minutes. Introduce minced garlic and continue cooking for an additional 2 minutes to release aromatic flavors.
- Gently fold in whole black beans, vegetable broth, ground cumin, dried oregano, bay leaf, freshly cracked black pepper, and kosher salt. Thoroughly blend ingredients and reduce heat to low, allowing the mixture to simmer and meld flavors for 25 minutes.
- Extract the bay leaf from the simmering liquid. Utilize an immersion blender to partially purée approximately one-third of the soup, creating a luxuriously creamy texture while maintaining some intact bean and vegetable chunks.
- For those without an immersion blender, carefully transfer 2–of hot soup into a standard blender. Process until smooth, then reintroduce the puréed portion back into the main pot, stirring to integrate.
- Elevate the soup’s brightness by incorporating freshly chopped cilantro and a vibrant squeeze of lime juice. Ladle into warm serving bowls and embellish with preferred garnishes like diced avocado, sour cream, or additional cilantro.
Notes
- Customize the heat by adding diced jalapeños or a dash of hot sauce to match your spice preference.
- Save time by using pre-chopped vegetables from the salad bar or frozen veggie mixes.
- Maximize nutrition by keeping the bean skins intact, which contain extra fiber and minerals.
- Transform leftovers into a quick lunch by serving over rice or with tortilla chips.
- Freeze portions in individual containers for quick meals during busy weeks, keeping the soup fresh for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg