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Ina Garten Black Bean Soup – Hearty, Flavorful, and Comforting

Ina Garten Black Bean Soup
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This recipe is made by softening onions, garlic, and peppers in olive oil, simmering them with black beans, stock, and spices, then partially blending the soup to create a thick but textured consistency. A squeeze of citrus and fresh herbs at the end lift the flavor and keep the soup balanced rather than heavy.

Ingredients

  • Olive oil – 2 tablespoons

  • Onion – 1 large, chopped

  • Red bell pepper – 1 medium, chopped

  • Garlic – 3 cloves, minced

  • Ground cumin – 2 teaspoons

  • Smoked paprika – 1 teaspoon

  • Dried oregano – 1 teaspoon

  • Tomato paste – 2 tablespoons

  • Canned black beans – 3 cans (400 g / 14 oz each), drained and rinsed

  • Vegetable stock or chicken stock – 1 litre (4 cups)

  • Bay leaf – 1

  • Salt – to taste

  • Black pepper – to taste

  • Fresh lime juice – 1–2 tablespoons

  • Fresh coriander (cilantro) – 2 tablespoons, chopped

Instructions

  • Build the base – Heat olive oil in a large pot over medium heat. Add onion and red pepper, cooking for 6–8 minutes until soft.

  • Add aromatics – Stir in garlic, cumin, smoked paprika, and oregano. Cook for 30–40 seconds until fragrant.

  • Deepen the flavor – Mix in tomato paste and cook for 1 minute.

  • Simmer the soup – Add black beans, stock, bay leaf, salt, and pepper. Bring to a gentle simmer and cook for 25 minutes.

  • Blend partially – Remove bay leaf, then blend part of the soup until thick but still textured.

  • Finish fresh – Stir in lime juice and coriander, then adjust seasoning.

Find it online: https://inagartendishes.com/ina-garten-black-bean-soup/