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.

Danielle Centoni
Source: EatingWell Magazine, January/February 2017




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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 Facts

297 calories; protein 12.9g; carbohydrates 49.7g; dietary fiber 12.9g; sugars 13.9g; fat 5.4g; saturated fat 0.6g; vitamin a iu 5461.5IU; vitamin c 41mg; folate 29.7mcg; calcium 176.2mg; iron 4.4mg; magnesium 123.9mg; potassium 776.5mg; sodium 715.7mg; added sugar 7g.

Reviews (9)

Read More Reviews
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
I just added Shrimps. Delicious and I will be making it again again and again! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 3 stars
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?? Read More
Rating: 4 stars
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! Read More