janet @ the taste space

Brazilian Black Bean Soup

In Favourites, Mains (Vegetarian), Soups on April 4, 2011 at 5:59 AM

While I adore winter soups and stews, and some of my favourite produce is abundant during the winter (butternut squash, sweet potatoes, kale), sometimes the local produce gets to me by the end of the season.  One way to beat the winter blahs, is to incorporate fruit into my meals.  This time of the year, citrus is abundant, which is a good way to liven any dish. One of my favourite soups this winter was the Spinach, Orange, Yam Soup, due to the lightness from the fresh orange juice. This week, I hope to highlights different ways of including tropical fruit into your meals.

Beans are a good way to add heartiness to a soup, and this is a hearty, healthy and tasty black bean soup. I first spotted this recipe for Brazilian Black Bean Soup on Joanne’s blog Eats Well With Others, and was amused because I also have The Tropical Vegan Kitchen but had skimmed over the recipe (oh so many recipes on my hit-list).  I loved Joanne’s modifications, where she substituted mango juice for the orange juice, increased the vegetables and omitted the rice. I substituted the tomato with 1/3 cup of pureed tomatoes, removed additional stock and used red pepper instead of green. This would constitute all the components for a delicious soup, but the spices brought this soup to the next level: it includes cinnamon, cloves and thyme. Seemingly so different, but a wonderful merriment of content. This soup is like a Brazilian party on your tongue. 🙂

This is my submission to Deb for this week’s Souper Sundays, to this month’s My Legume Love Affair, hosted by Jaya at Desi Soccer Mom, E.A.T. World for Brazil and this month’s No Croutons Required featuring legumes (since I was born in June).

Brazilian Black Bean Soup

1 cup dry black beans, soaked overnight in cold water
1/2 tsp salt
2×3″ piece of kombu (optional)
1 tbsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
4 cloves garlic, pressed or finely chopped
3/4 cup mango nectar or juice
1/3 cup passata (or canned pureed/diced tomatoes, or 1 tomato)
1/2 tbsp agave nectar (or maple syrup or sugar)
1 tsp ground cumin
1/2 tsp dried thyme
1/4 tsp ground cloves
1/4 tsp Aleppo chili flakes
freshly ground black pepper, to taste
1/2 cup chopped cilantro
2-3 scallions, thinly sliced
1 cinnamon stick
1 bay leaf
1/2 tbsp cider vinegar

1. Drain the beans and place in a medium stockpot with water to cover by 1 inch (I used a 6 qt pot).  Add the 1/2 tsp salt and kombu and bring to a boil.  Reduce the heat to between low and medium-low, cover, and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours.  Set aside and do not drain.

2. In a medium, deep-sided skillet, heat the oil over medium heat, add the onion, bell pepper, and carrot.  Cook, stirring, until softened, about 5 minutes.  Reduce the heat to low, add the garlic and cook, stirring occasionally, until all the veggies are tender, about 10 minutes.  Add the veggies to the stockpot containing the cooked beans and their liquid.  Add the broth (optional), mango juice, passada, sugar, cumin, thyme, cloves, chili flakes, and black pepper as well.  Bring to a simmer over medium-high heat for 5-10 minutes, stirring occasionally.

3. Remove from heat and discard kombu.  Using an immersion blender, blend until you reach your desired consistency (otherwise remove a portion of the soup you’d like to keep whole). Return soup to the pot and stir in the cilantro, cinnamon stick, and bay leaf.  Return to a simmer over medium-high heat.  Reduce the heat and simmer, stirring occasionally, about 15 minutes.  Season with additional salt.  Stir in the vinegar.  Discard the cinnamon stick and bay leaf and serve warm.

Serves 4-6.

  1. Wat a nutritious,comforting and filling soup..

  2. yay! I’m so glad you liked this! I am still shocked at how much of a favorite of mine this is…who’d of thought that something so simple could taste so good!

  3. I love the spice combination used here, and also the vinegar. I will be making this very soon!

  4. Yum! Black bean soup is one of my favorite things. I bet the mango and vinegar really kicks it up a notch!

  5. Love the Brazilian take on it! Looks like another wonderful black bean soup to add to my repertoire.

  6. I remember when Joanne made this, and I said I was going to make it right then. I didn’t 😦 But now I really am. I swear. I am so intrigued by the mango and black beans together, and as you said, the wonderful spices!

  7. I went back and tagged this in the book after seeing Joanne do it–now I will have to make it with two rave reviews. 😉 Thanks for sharing it at Souper Sundays.

  8. Joanna,

    Thank you for the delicious entry. I have added my email address on the post. Can you send me the link and a pic of your black bean soup over there. MLLA generates a lot of entrees and I don’t want to miss out on yours if I don’t get it in the email. Thanks.

  9. Ohh I remember seeing this on Joanne’s blog and saving it. Good to hear another positive review of it! I’ve been intrigued by The Tropical Vegan Kitchen… is it worth buying?

    • Hey Ashley, I haven’t tried many recipes from it yet. I don’t cook tropical dishes that often but I got it because the recipes are simple, tasty and healthy. My top rotating cookbooks are Radiant Health, Ineer Wealth, The Two Week Wellness Solution, Appetite for Reduction and Moosewood Restaurant Cooking for Health. 🙂

  10. […] two other dishes I have made: a hearty feijoada with black beans and mushrooms as well as a a black bean soup spiced with cinnamon and mango. The results could not have been better – both in the flavour department and in the colour […]

  11. […] her Creamy Lemon-Basil Whipped Avocado Sauce,  Lentil Mango Picadillo, Chickpeas Romesco, Brazilian Black Bean Soup, Spaghetti with Roasted Peach-Tomato Sauce, and Greek Baked […]

  12. […] Brazil: Brazilian Black Bean Stew, via The Taste Space […]

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