Wholesome and Hearty Black Bean Soup Recipe from Barefoot Contessa

Introduction

Ina Garten, the beloved Barefoot Contessa, has a delightful and wholesome black bean soup recipe that is perfect for any occasion. This vegetarian dish is packed with flavor and nutrients, making it a fantastic choice for a comforting meal. Whether you’re a seasoned chef or just starting out in the kitchen, this recipe is straightforward and guaranteed to impress your taste buds.

Ingredients

– 450g dried black beans
– 4 cups diced yellow onions
– 4 cups diced celery
– 4 cups diced carrots
– 3 cloves garlic, minced
– 1 jalapeno pepper, minced
– 1 tbsp chili powder
– 1 tbsp cumin
– 8 cups vegetable stock
– 1/4 cup tomato paste
– 2 tbsp red wine vinegar
– Salt and pepper to taste
– Chopped fresh cilantro, for garnish
– Sour cream, for serving

Directions

1. Start by soaking the black beans overnight in a large pot of water. Drain and rinse the beans before using.
2. In a large stockpot, sauté the onions, celery, and carrots in olive oil over medium heat for 10 minutes.
3. Add the garlic, jalapeno, chili powder, and cumin. Cook for an additional 5 minutes.
4. Pour in the vegetable stock, add the black beans, and bring the mixture to a boil.
5. Reduce the heat and simmer the soup for 1 1/2 to 2 hours, or until the beans are very soft.
6. Once the beans are tender, stir in the tomato paste, red wine vinegar, salt, and pepper. Simmer for an additional 10 minutes.
7. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
8. Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of fresh cilantro.

FAQ

Can I make this soup in advance?
Absolutely! The flavors of this black bean soup actually deepen after a day or two, so feel free to make it ahead of time and reheat when ready to serve.

Can I freeze the black bean soup?
Yes, this soup freezes beautifully. Store it in an airtight container for up to 3 months. Just thaw and reheat on the stove when you’re ready to enjoy it.

Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the onions, celery, and carrots as directed, then transfer them to a slow cooker along with the soaked black beans, spices, and vegetable stock. Cook on low for 8 hours or on high for 4-5 hours until the beans are tender. Finish the soup with the remaining ingredients as noted in the stovetop directions.

This black bean soup from Barefoot Contessa is an exceptional dish that’s as flavorful as it is nourishing. Perfect for any occasion, it’s a timeless recipe that’s sure to become a staple in your home cooking repertoire.