Brazilian Black Bean Soup

Brazilian Black Bean Soup

9 Reviews
From: EatingWell Magazine, January/February 2017

Brazil's cuisine often features smoky, grilled meats, but this healthy vegetarian bean soup recipe is completely meat-free. Instead, blackened jalapeños, fire-roasted tomatoes and smoked paprika provide the Brazilian flair. A little molasses adds a sweet-toasty note, and the kale, while not traditional, bumps up your daily veggie count.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 jalapeño peppers
  • 2 tablespoons extra-virgin olive oil
  • 3 cups chopped onion
  • 1½ cups diced carrot
  • 5 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 4 (15 ounce) cans low-sodium black beans, rinsed
  • 1 (28 ounce) can fire-roasted diced tomatoes
  • 3 tablespoons molasses
  • 2 tablespoons lime zest
  • 5 tablespoons lime juice
  • 1½ teaspoons ground cumin
  • 1½ teaspoons smoked paprika
  • ⅛ teaspoon cayenne pepper, or to taste
  • 3 bay leaves
  • 1 teaspoon salt
  • ¾ teaspoon ground pepper
  • 4 cups chopped kale
  • Chopped scallions & chopped fresh tomato for garnish


  • Prep

  • Ready In

  1. Heat a medium skillet over high heat. Split jalapeños in half lengthwise, remove ribs and seeds, and place skin-side down in the pan. Carefully cover the pan with foil and cook until the skins are blackened, 7 to 10 minutes. Let cool, then dice.
  2. Meanwhile, heat oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until soft, 3 to 5 minutes more. Add garlic and the diced jalapeños and cook, stirring, for 1 minute more.
  3. Stir in broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add beans, tomatoes, molasses, lime zest and juice, cumin, paprika, cayenne, bay leaves, salt and pepper. Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, for 30 minutes.
  4. Remove bay leaves. Puree 4 cups of the soup in a blender (use caution when pureeing hot liquids), then stir it back into the pot. Stir in kale, cover, and simmer until tender, about 5 minutes. Serve garnished with scallions and tomatoes, if desired.
  • To make ahead: Refrigerate for up to 5 days; freeze for up to 6 months.

Nutrition information

  • Serving size: about 1½ cups each
  • Per serving: 296 calories; 5 g fat(1 g sat); 13 g fiber; 50 g carbohydrates; 13 g protein; 30 mcg folate; 0 mg cholesterol; 14 g sugars; 7 g added sugars; 5,461 IU vitamin A; 41 mg vitamin C; 176 mg calcium; 4 mg iron; 716 mg sodium; 776 mg potassium
  • Nutrition Bonus: Vitamin A (109% daily value), Vitamin C (68% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2½ vegetable, ½ other carbohydrate, 1½ lean meat, ½ fat

Reviews 9

October 14, 2018
profile image
By: Martha Smith
I think this soup is great! Made it pretty much exactly as written. I found the flavours really balanced with all the lime zest and juice and all but I’m pretty into lime.
October 10, 2018
profile image
By: Diane Allen-Harkins
I'm making this soup as I write, the only alterations to the recipe I've made are using pressure cooked dried black beans instead of the canned ones and I didn't have enough limes so added the juice of one orange along with the lime. It's about ready to eat and smells absolutely amazing. Can't wait for dinner.
February 04, 2018
profile image
By: Jo Young
I made a few substitutions and omissions, but this turned out fine. Unfortunately, I dislike smoked paprika, but had Hungarian hot paprika and substituted 1teaspoon instead. Spicy, but good. Didn't have molasses, so I substituted pure maple syrup instead. Also, I only had two medium-sized limes, so I used the zest and juice of those and that seemed like just enough citrus for this quantity of soup. FYI: This soup took me two hours to prepare. Would make this again. Yes!
September 27, 2017
profile image
By: sfoken092
I made this soup last night and my husband and I loved it. It's one of the best Black Bean soups I have ever made. The only thing I did differently was cut the portions in half and also substituted maple syrup for the molasses because I couldn't find any here in Mexico City.
April 07, 2017
profile image
By: Simone
I just added Shrimps. Delicious and I will be making it again, again and again!
January 17, 2017
profile image
By: Beth
I highly recommend this recipe- it was so flavorful! I kept everything the same except reduced the lime zest & juice slightly and didn't puree it.
January 12, 2017
profile image
By: BJWalls
Fantastic! This has such a beautiful flavor. What could be a boring black bean soup has been turned into something hearty and slightly exotic. I do not care for limes themselves but love the flavor and excitement they add to recipes. Thank you for making such a great cold weather comfort food that is healthy. Even better day 2,3 flavors really marry nicely.
January 10, 2017
profile image
By: jamiestew
I actually love the citrus in this, but I'm a fan of citrus in general. Good smokey flavor and, yes, lots of lime. A good healthy, hearty meal.
December 22, 2016
profile image
By: Penny_Shore
WAY too much lime -- it's the predominate flavor when made following the recipe. Could it be that the zest and juice should be measured in teaspoons vs. tablespoons??
More Reviews