Brazilian Black Bean Soup Illustrated Recipe Card

Brazil

Brazilian

1 hour 15 minutes

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.

Ingredients

2 cups black beans, soaked overnight

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 bell pepper, chopped

2 carrots, diced

1 teaspoon cumin

1 teaspoon paprika

4 cups vegetable broth

2 bay leaves

Juice of 1 lime

Salt, to taste

Pepper, to taste

1/4 cup fresh parsley, chopped

1/4 cup green onions, sliced

Hand-drawn steps

Rinse and drain the soaked black beans and set aside.

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute, until fragrant.

Add the chopped bell pepper and diced carrots to the pot, cooking for 5-7 minutes until they soften.

Sprinkle in the cumin and paprika, stirring to combine and letting the spices toast for about a minute.

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.

Tiny 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.

A Cooking Book6 servings