Brazilian Black Bean Soup

READY IN: 2hrs 30mins
Recipe by jerrilyn

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.

Top Review by fresprit45_7976317

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!

Ingredients Nutrition


  1. Soak beans in plent of water for at least 4 hours (preferably overnight).
  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. Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot.
  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. Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
  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.

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