Brazillian Black Bean Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 251.7
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 310.3 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 14.6 g
  • Protein: 11.8 g

View full nutritional breakdown of Brazillian Black Bean Soup calories by ingredient
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from the book "Soups" by Mollie Katzen from the book "Soups" by Mollie Katzen
Number of Servings: 8


    2 cups dry black beans, soaked
    4 cups water
    1 tbsp olive oil
    3 cups chopped onions
    10 med. cloves garlic, crushed
    2 tsp. cumin
    2 to 2 1/2 tsp salt
    1 medium carrot, diced
    1 medium bell pepper, diced
    1-1/2 cups orange juice
    black pepper, to taste
    cayenne, to taste
    2 medium tomatoes, diced

    Optional Toppings:
    sour cream


1) Place the soaked beans in a kettle or Dutch oven with 4 cups water. Bring to a boil, cover, and simmer under tender (about 1-1/4 hours).

2) Heat olive oil in a medium-sized skillet. Add onion, half the garlic, cumin, salt and carrot. Saute over medium heat until the carrot is just tender. Add remaining garlic and the bell pepper. Saute until everything is very tender (another 10 to 15 minutes). Add the sauteed mixture to the beans, scraping in every last morsel.

3) Stir in orange juice, black pepper, cayenne and tomatoes. Puree all or some of the soup in a blender or food processor, and return to kettle. Simmer over very low heat 10 to 15 minutes more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.

Makes 6 to 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user BKWERM.

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