Brazilian Black Bean Soup
Immerse yourself in the bold, vibrant flavors of Brazil with this hearty Brazilian Black Bean Soup. This protein-packed, vegan-friendly dish combines tender black beans with a medley of fresh vegetables—like carrots, celery, and red bell peppers—simmered to perfection in an aromatic blend of cumin, smoked paprika, and coriander. A touch of lime juice adds a bright, tangy zing, while a creamy yet chunky texture is achieved by partially blending the soup. Ready in just over an hour, this satisfying and soul-warming recipe is perfect for weeknight dinners or meal prep, offering a taste of South American comfort that pairs wonderfully with crusty bread or fluffy rice. Garnish with fresh cilantro for an extra layer of flavor and a touch of color!
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Recipe Information
Ingredients
- 1 cup dried black beans
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 medium red bell pepper, diced
- 3 count garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 count bay leaf
- 4 cups low-sodium vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Rinse the dried black beans thoroughly under cold water. Place them in a large bowl, cover them with water, and let them soak overnight or for at least 8 hours. Drain and rinse before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrot, celery, and bell pepper. Sauté for 5-7 minutes, or until the vegetables have softened.
Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and bay leaf. Cook for 1-2 minutes until the spices are fragrant.
Add the soaked and drained black beans to the pot, followed by the vegetable broth and tomato paste. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 45-50 minutes, stirring occasionally, until the beans are tender. Add more vegetable broth or water if needed to keep the soup from getting too thick.
Once the beans are cooked, remove the bay leaf. Use an immersion blender to partially blend the soup to your desired consistency (or transfer 2 cups of the soup to a blender, blend until smooth, then return it to the pot).
Stir in the lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
Serve the soup hot, garnished with fresh cilantro if desired. Enjoy with crusty bread or steamed rice on the side.
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3509 mg | 153% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 19.7 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2550 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
