Brazilian Black Bean Soup
Yield
6 servingsPrep
30 minCook
90 minReady
120 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans
dried |
|
| 3 ½ | cups |
chicken broth
or water |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| 3 | cloves |
garlic
chopped |
|
| 1 | large |
carrots
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 1 | teaspoon |
coriander
ground |
|
| 1 ½ | teaspoons |
cumin
ground |
|
| ½ | cup |
orange juice
|
|
| 1 | tablespoon |
sherry
dry |
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 1 | teaspoon |
lemon juice
fresh |
|
| 1 | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black beans
dried |
|
| 828 | ml |
chicken broth
or water |
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 3 | cloves |
garlic
chopped |
|
| 1 | large |
carrots
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 5 | ml |
coriander
ground |
|
| 7.5 | ml |
cumin
ground |
|
| 118 | ml |
orange juice
|
|
| 15 | ml |
sherry
dry |
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 5 | ml |
lemon juice
fresh |
|
| 5 | 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.
