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Lenten Soup Supper Recipes

Brazilian Black Bean Soup


  • 2 c dry black beans
  • 4 c water
  • 2 c chicken broth
  • 1 T olive oil
  • 3 c onion
  • 10 crushed garlic cloves
  • 2 t cumin
  • 2 t salt
  • 2 carrots, diced
  • 1 medium green or red pepper
  • 1-1/2 c orange juice
  • Black pepper to taste
  • Cayenne to taste
  • 2 tomatoes, skinned and diced

Optional toppings

  • sour cream
  • cilantro
  • salsa


  1. Wash beans and soak overnight in water and 1 tsp baking soda, then drain. Bring beans to a boil in 4 c of water and simmer until beans are tender.
  2. Puree beans and water in a food processor until smooth and return to kettle.
  3. Meanwhile, heat olive oil in skillet. Add onion, half the garlic, cumin, salt and carrot. Saute over medium heat until the carrot is just tender. Add remaining garlic and the green pepper. Saute until everything is very tender, about 15 minutes. Add the sauteed vegetables to the pureed beans, or you may puree half or more of the vegetables with the beans to saturate the beans with flavor and have some chunks of vegetable.
  4. Stir in chicken stock, orange juice, black pepper, cayenne and tomatoes. Simmer over very low heat for another 15 minutes, stirring often to prevent burning.
  5. Serve topped with sour cream, cilantro and salsa.