Brazilian Black Bean Soup
A hearty Brazilian black bean soup packed with smoky spices, vegetables, and bold flavors, perfect for comforting dinners or entertaining guests who enjoy rich, flavorful dishes.
Ingredients
- 2 cups dry black beans ⓘ
- 3 1/2 cups water or stock ⓘ
- 2 teaspoons salt ⓘ
- 1 cup chopped onion ⓘ
- 3 cloves crushed garlic ⓘ
- 1 large carrot chopped or grated ⓘ
- 1 stalk celery chopped ⓘ
- 1 teaspoon ground coriander ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 tablespoon white wine ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/4 teaspoon hot chili peppers ⓘ
- 1/2 teaspoon fresh lemon juice ⓘ
- 1/2 tsp. fresh lemon juice ⓘ
Instructions
- Rinse the soaked black beans.
- Cook the beans in a saucepan with water or stock and salt until tender, about 1 1/2 hours.
- Saute chopped onion, crushed garlic, chopped or grated carrot, and chopped celery.
- Add 3 1/2 cups water or stock and the cooked, rinsed, drained beans to the saucepan.
- Bring the mixture to a boil.
- Reduce heat and simmer until flavors meld.
- Add ground coriander and cumin, then stir in white wine, black pepper, hot chili peppers, and lemon juice.
- Let simmer for another 30 minutes.
- Adjust chili peppers to desired spiciness.
- Serve hot with quesadillas, fried tortillas with cheese and salsa, a green salad, and fruit.
Tips & Substitutions
For a richer flavor, consider adding a bay leaf while cooking the beans. If you need a quicker option, canned black beans can be used; just reduce cooking time accordingly. You can also substitute vegetable stock for water to enhance the taste. For a vegan version, ensure that the white wine is vegan-friendly or omit it altogether.
Serving Suggestions
This soup pairs beautifully with quesadillas or fried tortillas with cheese and salsa for a delightful meal. A fresh green salad on the side adds a nice crunch, while seasonal fruit complements the dish perfectly. For a complete experience, consider serving it alongside Garlic Sauce For Roast to enhance the flavors.
Storage & Reheating
Store leftover Brazilian Black Bean Soup in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm the soup on the stovetop over medium heat, adding a splash of water or stock if it thickens too much. It can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Brazilian Black Bean Soup contains roughly 369 calories, with 19g protein, 73g carbohydrates, and 5g fat. It is an excellent source of vitamin C (284% of the Daily Value), dietary fiber (70% of the Daily Value), and iron (47% of the Daily Value). At about 369 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can use a slow cooker for this recipe. Soak the beans overnight, then add them to the slow cooker with the other ingredients. Cook on low for 6-8 hours or until the beans are tender. This method allows the flavors to meld beautifully and is ideal for busy days.
Is this recipe gluten-free?
Yes, Brazilian Black Bean Soup is naturally gluten-free. Just ensure that any added ingredients, such as stock or spices, are certified gluten-free. This makes it a great option for those with gluten sensitivities or celiac disease.
How can I adjust the spiciness of the soup?
To adjust the spiciness of your Brazilian Black Bean Soup, simply modify the amount of hot chili peppers you add. Start with a small amount and taste as you go, adding more if desired. You can also serve the soup with hot sauce on the side for those who prefer extra heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).