Brazilian Black Bean Soup
| Category: | Breakfast & Brunch |
| Seasons |
Ingredients
For
8
Serving(s)
Soup
| 2 cups dried black beans |
| 3 cups onions, chopped |
| 1 medium carrot, chopped |
| 2 tsp cumin |
| 10 cloves garlic, crushed |
| 2 tsp salt |
| 1 med green pepper, chopped |
| 1 1/2 cup orange juice |
| 1 dash pepper |
| 2 large tomatoes, diced |
| 1 dash cayenne pepper or chipotle pepper |
| 1 cup sour cream |
| 1/2 cup cilantro, chopped |
| 1 cup salsa |
Brazilian Black Bean Soup Directions
- Cover with an inch of water and soak over night.
- Drain
- Add 4 cups water and bring to a boil
- Cover and simmer until beans are tender (about 1 1/4 hours.) (You can also use 3 cans of black beans rinsed with 3 cups of water added.)
- In another pan, saute' in 1 tablespoon of olive oil, onions, carrot, cumin, 1/2 of garlic and salt
- cook until tender
- Add the rest of the garlic and the green pepper, and cook until tender.
- Add to the cooked beans then add orange juice, pepper, tomatoes, cayenne pepper
- Remove 1/2 of the soup and puree in a blender until smooth.
- Return to pot.
- Simmer 10-15 minutes.
- Serve with sour cream, chopped cilantro, and salsa
Nutrition facts
Serving size 1 cup diet vegetarian Vegan gluten free
Per Serving
| Kcal: | 293 kcal |
| Fibers (g): | 9.8g |
| Sodium (mg): | 8.6mg |
| Carbs: | 46.5g |
| Sugar (g): | 9.5g |
| Fat: | 7.2g |
| Saturated fat (g): | 4g |
| Cholesterol: | 13mg |
| Proteins: | 13.5g |
