Ina Garten has a way of taking simple ingredients and making them taste like something you’d get at a fine restaurant. This black bean soup is a perfect example—it’s hearty, layered with flavor, and surprisingly easy to make.
Whether you serve it as a light lunch or a cozy dinner with crusty bread, this soup is satisfying without being heavy. Plus, it’s budget-friendly and packed with wholesome ingredients.
Why You’ll Love This Recipe
This black bean soup delivers deep, savory flavor thanks to sautéed aromatics, warm spices, and a slow simmer. It’s naturally gluten-free, vegetarian-friendly (if you use vegetable broth), and can be easily adapted to vegan diets.
It’s also a make-ahead champion—the flavor gets even better after a night in the fridge. This is the kind of recipe you’ll come back to whenever you need comfort in a bowl.
What You’ll Need
- 1 pound dried black beans (or 4 cans black beans, drained and rinsed)
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 6 cups chicken or vegetable broth
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of 1 lime
- Sour cream, cilantro, and lime wedges (for serving)
Pro Tips
- If using dried beans, soak them overnight for quicker cooking.
- Sautéing the vegetables until golden adds depth to the soup’s flavor.
- Partially blend the soup for a creamy texture while keeping some beans whole.
- Adjust seasoning after blending—flavors mellow during cooking.
- Garnish just before serving for the freshest flavor.
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Blender or immersion blender
- Measuring cups and spoons
Substitutions & Variations
- Beans: Use canned black beans for convenience.
- Protein boost: Add shredded chicken or cooked chorizo for a heartier version.
- Heat level: Stir in diced jalapeño or chipotle in adobo for spice.
- Vegan version: Use vegetable broth and skip sour cream or use a plant-based alternative.
- Toppings: Try avocado slices, shredded cheese, or crushed tortilla chips.
Make-Ahead Tips
This soup tastes even better the next day. Cool completely before refrigerating in an airtight container for up to 4 days.
You can also freeze it for up to 3 months—thaw in the fridge overnight before reheating on the stove.
Step-by-Step Instructions
1. Prep the Beans (if using dried)
Soak dried beans overnight in plenty of water. Drain and rinse before cooking.
2. Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
3. Add Garlic and Spices
Stir in garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
4. Add Beans and Broth
Add the black beans, broth, and bay leaf. Stir to combine.
5. Simmer
Bring to a boil, then reduce heat to low. Cover and simmer for 1½–2 hours for dried beans or 30 minutes for canned beans, until tender.
6. Blend for Texture
Remove bay leaf. Use an immersion blender to blend part of the soup until thickened but still chunky.
7. Season and Finish
Stir in lime juice and adjust seasoning with salt and pepper.
8. Serve
Ladle into bowls and garnish with sour cream, cilantro, and lime wedges.
Leftovers & Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of broth or water if needed.
For longer storage, freeze portions and thaw before reheating.
Nutrition & Benefits
Black beans are packed with plant-based protein, fiber, and essential minerals like magnesium and iron. This soup is naturally low in fat and high in nutrients, especially when paired with fresh toppings like cilantro and lime.
It’s a satisfying way to eat more legumes and can be easily adapted for different dietary needs.
Recipe FAQs
1. Can I skip soaking dried beans?
Yes, but they’ll take longer to cook—up to 3 hours.
2. Can I make this in a slow cooker?
Yes, cook on LOW for 8–10 hours or HIGH for 4–5 hours.
3. What’s the best broth to use?
Chicken broth for a richer flavor, vegetable broth for vegetarian/vegan.
4. How can I make it spicier?
Add cayenne pepper or diced jalapeños to taste.
5. Can I make it creamy without dairy?
Yes, blend more beans or stir in coconut milk for creaminess.
A Bowl of Comfort, Ina Garten Style
Ina Garten’s black bean soup is proof that humble ingredients can create something extraordinary. It’s flavorful, nourishing, and endlessly customizable to suit your taste.
Whether you enjoy it as a starter, main course, or part of a casual dinner with friends, it’s a recipe worth keeping in your rotation. One spoonful, and you’ll see why it’s a Barefoot Contessa favorite.
