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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the chopped onion, carrot, celery, and bell pepper. Sauté for 5-7 minutes, or until the vegetables have softened.

Step 4

Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and bay leaf. Cook for 1-2 minutes until the spices are fragrant.

Step 5

Add the soaked and drained black beans to the pot, followed by the vegetable broth and tomato paste. Stir well to combine.

Step 6

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.

Step 7

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).

Step 8

Stir in the lime juice, salt, and black pepper. Taste and adjust seasonings as needed.

Step 9

Serve the soup hot, garnished with fresh cilantro if desired. Enjoy with crusty bread or steamed rice on the side.

Nutrition Facts

Serving size	1648.1 grams (1648.1g)

Amount per serving	% Daily Value*
Calories	714

Total Fat 30.90g	40%
Saturated Fat 5.00g	25%
Polyunsaturated Fat 3.10g
Cholesterol 0mg	0%
Sodium 3509mg	153%
Total Carbohydrate 90.20g	33%
Dietary Fiber 25.60g	91%
Total Sugars 19.70g
Protein 21.30g	43%

Vitamin D 0IU	0%
Calcium 267mg	21%
Iron 8mg	46%
Potassium 2550mg	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.

Source of Calories

Fat: 38.4%

Protein: 11.8%

Carbs: 49.8%