Brazilian Black Bean Soup
This Brazilian Black Bean Soup is hearty, flavorful, and simple to make. Perfect for cozy evenings, it’s made with tender black beans, aromatic spices, and fresh herbs.
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Rinse and drain the soaked black beans and set aside.
- 2
In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- 3
Stir in the minced garlic and cook for another minute, until fragrant.
- 4
Add the chopped bell pepper and diced carrots to the pot, cooking for 5-7 minutes until they soften.
- 5
Sprinkle in the cumin and paprika, stirring to combine and letting the spices toast for about a minute.
- 6
Pour in the vegetable broth and add the rinsed black beans and bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beans are tender.
- 7
Once cooked, remove the bay leaves and use a blender to partially puree the soup for a creamier texture, if desired. Return the soup to the pot.
- 8
Add the juice of 1 lime, followed by salt and pepper to taste. Stir in the chopped parsley and sliced green onions just before serving.
- 9
Serve hot, garnished with additional parsley and green onions if desired.
Cook notes
Tips
Soak your black beans overnight for the best texture and flavor.
For a spicier kick, add diced jalapeños when cooking the onions.
Blend a portion of the soup for a creamier consistency if you prefer.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- The soup can be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.
- Reheat gently on the stovetop to maintain flavor and texture.
Substitutions
- Use vegetable stock instead of vegetable broth for a richer flavor.
- You can replace the lime juice with lemon juice if lime is unavailable.
- For a thicker soup, add a peeled chopped potato during the cooking process.
What to Serve With
- Cornbread for a classic pairing.
- Simple avocado salad for freshness.
- Rice for a heartier meal.
Common Mistakes
- Not soaking the beans long enough, which can result in a longer cooking time.
- Adding too much salt early on; season to taste towards the end.
- Forgetting to remove bay leaves before serving.
Recipe FAQ
Can I use canned black beans instead of dried?
Yes, you can use canned black beans. Drain and rinse them, then add them in during the last 20 minutes of cooking.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze this soup?
Yes, this soup freezes well. Place it in a freezer-safe container and freeze for up to 3 months.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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