Brazilian Black Bean Soup

Brazilian Black Bean Soup

5 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
US
Metric
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

Preparation

  • 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 5

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??