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    You are in: Home / Low-cholesterol / Brazilian Black Bean Soup Recipe
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    Brazilian Black Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    jerrilyn's Note:

    I have served this recipe as soon as its cooked, as leftovers the next day, and even out of the freezer. It is extremely versatile - for brunch with tortillas, dinner with cornbread, or a soup and salad lunch. I always get tons of compliments. When I reheat, I re-season a bit and it also tends to thicken up over time. From one of the Moosewood cookbooks.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak beans in plent of water for at least 4 hours (preferably overnight).
    2. 2
      Place the soaked beans in a kettle or dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 1.25 hours).
    3. 3
      Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot.
    4. 4
      Saute over medium heat until the carrot is just tender. Add the rest of the crushed garlic and diced bell pepper. Saute until everything is very tender (10-15 mins). Add the sauteed mixture to the beans, scraping out every last morsel.
    5. 5
      Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
    6. 6
      Puree all or some of the soup in a blender and return to kettle. Simmer over very low heat 10-15 mins more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.

    Browse Our Top Black Beans Recipes

    Ratings & Reviews:

    • on February 26, 2011

      I soak the beans over night & then add low fat/sodium chicken broth to the beans in a crock pot & cook on low. I saute the vegs as directed & add to the crock pot about 2 hrs before serving.
      I do not add the orange juice until abhout 15 min before serving....also add a little grated orange zest & a tablespoon of brandy at that time. Gives it a kick.....have the condiments on the side for everyone to garnish themselves. Love this soup!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2009

      I used canned beans, a can of diced tomatos, skipped the cayenne, and didn't blend it. I thought it was very good, but quite spicey!! So, if you like spicey you'll like it. I think maybe it was too much cumin? I'd make it less time with less cumin to bring the spice down a notch for me. Otherwise, very tasty and good even if not blended.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2009

      45

      I made this for my 6 roommates, all HUGE fans of the Moosewood cookbooks. I love it (5 stars) but they thought it was really heavy on the cumin. If I made it again, I would mix up the spices a bit and add sweet potatoes (which would go well with the existing spices). Thanks for sharing your recipes!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Brazilian Black Bean Soup

    Serving Size: 1 (246 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 167.1
     
    Calories from Fat 29
    17%
    Total Fat 3.2 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 789.0 mg
    32%
    Total Carbohydrate 29.2 g
    9%
    Dietary Fiber 6.9 g
    27%
    Sugars 8.4 g
    33%
    Protein 7.0 g
    14%

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