Vegan Brazilian Black Bean Soup

Name: Vegan Brazilian Black Bean Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 tablespoon extra virgin olive oil; 3 cups chopped onions; 2 tablespoons minced garlic; 1 cup diced carrot; 3 teaspoons ground cumin; 2 teaspoons sea salt; 1 diced red bell pepper; 1 pound cooked black beans; 1/2 cup water; 1 cup orange juice; cayenne pepper to taste

Winter is the time I indulge in soups and chili. The warmness, richness, and comfort these foods bring to me give me the strength to endure the long winter months. I love winter. I do not need incentives or rewards to endure the cold weather, but having a beautiful bowl of Feijoada or this black bean soup makes me so happy and looking forward to the cold weather!

We Brazilians love beans. All kinds of beans, but especially black beans. Rice and beans are staples of the Brazilian diet, and we add the combo to all dishes, including pasta! Now imagine eating lasagna or spaghetti covered with rice and beans! It is beyond strange, but for us, there is nothing better. I love this black bean soup. It is delicious, tastes like home, and it super easy to make. There are so many different ways you can make it you won’t ever get bored. The orange juice gives this soup a subtle sweetness and marries the flavors beautifully!

I always have this soup with rice, and there is a lot of it at the bottom of this bowl! But any grain accompanies it nicely. Sometimes I have it with on a bed of arugula or some other green. The consistency I like is chunky, but you can add more water or blend it longer for a smoother texture.

Vegan Brazilian Black Bean Soup

Ingredients

1 tablespoon extra virgin olive oil
3 cups chopped onions
2 tablespoons minced garlic
1 cup diced carrot
3 teaspoons ground cumin
2 teaspoons sea salt
1 diced red bell pepper
1 pound cooked black beans
1/2 cup water
1 cup orange juice
cayenne pepper to taste

Instructions

Heat olive oil in a large saucepan over medium heat. Add onions, half of the garlic, and carrot. Season with cumin and salt. Cook stirring, until onions and carrots are tender.
Stir in the remaining garlic, and bell pepper; continue cooking until tender, about 10 minutes. Add beans, water, orange juice and season with cayenne pepper. Transfer a portion of the soup to a blender or food processor (or use an immersion blender) and puree until smooth. Return puree to the pan and simmer for 20 minutes to blend the flavors before serving.

Vegan Brazilian Black Bean Soup

Course Main Course

Cuisine Brazilian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 servings

Ingredients

1 tablespoon extra virgin olive oil
3 cups chopped onions
2 tablespoons minced garlic
1 cup diced carrot
3 teaspoons ground cumin
2 teaspoons sea salt
1 diced red bell pepper
1 pound cooked black beans
1/2 cup water
1 cup orange juice
cayenne pepper to taste

Instructions

Heat olive oil in a large saucepan over medium heat. Add onions, half of the garlic, and carrot. Season with cumin and salt. Cook stirring, until onions and carrots are tender. Stir in the remaining garlic, and bell pepper; continue cooking until tender, about 10 minutes.
Add beans, water, orange juice and season with cayenne pepper. Transfer a portion of the soup to a blender or food processor (or use an immersion blender) and puree until smooth. Return puree to the pan and simmer for 20 minutes to blend the flavors before serving.