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Brazilian Black Bean Soup

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Submitted by johanne

YIELD

6 servings

PREP

30 min

COOK

90 min

READY

120 min

Ingredients

1 453.6
POUND G BLACK BEANS
dried
3 ½ 828
CUPS ML CHICKEN BROTH
or water
2 3E+1
TABLESPOONS ML OLIVE OIL
1 237
CUP ML ONIONS
chopped
3 3
CLOVES CLOVES GARLIC
chopped
1 1
LARGE LARGE CARROTS
chopped
1 1
EACH EACH CELERY STALKS
chopped
1 5
TEASPOON ML CORIANDER
ground
1 ½ 7.5
TEASPOONS ML CUMIN
ground
½ 118
CUP ML ORANGE JUICE
1 15
TABLESPOON ML SHERRY
dry
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
1 5
TEASPOON ML LEMON JUICE
fresh
1 5
TEASPOON ML SALT
or to taste

Directions

Rinse the beans. Cover them with water and let soak overnite.

Pour off liquid.

Place in saucepan with 3½ cups of stock. Sauté onion and next five ingredients in the oil and add to the soup.

Bring to a boil, cover, simmer 3½ hours over very low heat.

When the beans are just about tender enough, add the last six ingredients and simmer another 10 minutes.

Purée some of beans to thicken. Serve topped with sour cream or yogurt.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 296g (10.4 oz)
Amount per Serving
Calories 224 27% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 625mg 26%
Total Carbohydrate 10g 10%
Dietary Fiber 8g 31%
Sugars g
Protein 23g
Vitamin A 42% Vitamin C 20%
Calcium 5% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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