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    Brazilian Black Bean Soup

    Average Rating:

     7 Total Reviews

    Showing 1-7 of 7

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    • 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!

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    • 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.

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    • on April 23, 2009

      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!

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    • on January 03, 2008

      I followed your recipe, except that I did not add any carrots or any of the optional ingredients. If you want it to be thicker, make sure you strain out some of the beans from the water they are cooking in. Also, I serve mine with a scoup of white rice, just like they do at Bossa Nova restaurants in Los Angeles. Thank you!!!

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    • on October 27, 2007

      Very tasty soup. I bought canned black beans and used the canned beans as well as the juice from the can in lieu of the soaked ones. I was very skeptical about the 10 cloves of garlic - but it was fine. Mine was a bit too "orangey" so I added extra hot chile pepper as well as a vegetable stock cube. Obrigado!

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    • on September 27, 2007

      This was great - a wonderful blend of sweet and savory, which is something that black beans lend themselves to so well. Using canned beans made the recipe quick and easy to put together. I substituted green onions and jarred roasted red bell peppers for their recipe counterparts, and put in a pinch of crushed red pepper for a little spice. I didn't do much measuring, and used a potato masher instead of a blender just enough to mush up some of the beans, so mine came out a little chunkier. I wanted the kids to be able to use it as a dip with chips, but they didn't like it. More for me!!

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    • on December 25, 2008

      We weren't bowled over by the taste of this soup: I think it was the orange juice. My son-in-law loved it, my husband took one taste and refused to eat any more of it. I didn't like it myself.

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    Brazilian Black Bean Soup. Recipe by Katha

    Brazilian Black Bean Soup

    By Katha
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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%
    Detailed Nutrition Values About Nutrition Info

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