janet @ the taste space

Brazilian Black Bean Soup with Plantain Chips & Cookbook Giveaway!

In Book Review, Favourites, Mains (Vegetarian), Sides, Soups on December 10, 2013 at 6:49 AM

Brazilian Black Bean Soup with Plantain Chips

Thanksgiving is over. December is here.

It is all about the holidays now, no?

Well, you know me, I kind of beat to the tune of my own drum. My forthcoming recipes may not necessarily be holiday-driven, but they will definitely be highly recommended. For yourself and others. And if that is not holiday-themed, I do not know what is.

This is a black bean soup I shared with my parents while they were in town. I had some lofty meals planned, but ended up working late and being on call, so things did not work as originally scheduled. I turned to this soup from The 30 Minute Vegan’s latest cookbook: Soup’s On!  This is my favourite book of his so far, possibly because I love soups.

Mark’s latest book proves that complex soups do not need to take hours over the stove. With tricks like foregoing a slow saute for onions and prepping your vegetables as you cook your soup, a proficient cook should be able to make most of these soups quickly. Separated into chapters for basic broths, vegetable-dominant soups, heartier soups with whole grains, legumes and pasta, creamy blended soups, raw soups and desserts soups (plus garnishes and sides), this a comprehensive vegan soup compendium.  His recipes highlight whole foods: vegetables, beans, whole grains, nuts and flavourful herbs. In addition to being entirely vegan, this cookbook caters to many special requests: no/low-oil, gluten-free (almost all), and mostly soy-free, too, and every recipe has variations to help you craft your best brew.

Brazilian Black Bean Soup with Plantain Chips

This black bean soup was no exception: lots of colourful vegetables superimposed on top of jet black black beans (Rancho Gordo’s Negro de Arbol beans). Bell pepper, carrots and corn with a dash of orange juice, cloves and liquid smoke for a Brazilian flare. The original soup was no-oil, but I opted for the oil-sautéed onion variation. I made the soup first and waited until dinnertime to make the plantain chips. The nuances of the maple-orange-cinnamon marinade for the baked plantain chips may have been lost on us, though. They also took twice as long to bake, but after Hannah’s recent gush of love for oven-baked plantain chips, I figured they may take longer.

With the plantain chips (unpictured), this would have been a stretch for a 30-minute meal, but it was quick. And the soup was delicious. Mark said it would serve 6-8, but the four of us devoured it in one sitting. (Sadly no leftovers for me). I was actually impressed that my Dad thought I had served this to him before. I assured him that this was a new recipe but two years ago, yes, I shared a (different) Brazilian soup with him. It was more stew-like with sweet potato and kale amidst the vegetable choice. I think I liked this one more. RG’s black beans were a hit: a bit smaller than your typical black bean while keeping their shape nicely.

I have been easily cooking my way through this delicious cookbook and can also recommend the Jamaican Jerk Plantain Soup, Holy Moley Soup, Himalayan Dal with Curried Chickpeas, Fire-Roasted Tomato and Rice Soup with Spinach, and Polish Vegan Sausage and Sauerkraut Stew. There are plenty more I will be trying out later.

I really want to share this cookbook with you and thankfully the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite recipe by The 30 Minute Vegan. If you haven’t made anything by Mark yet, have a look through the table of contents of The 30 Minute Vegan Soup’s On! on amazon (or my list above or below) and tell me what you want to cook the most. I will randomly select a winner on December 20, 2013. Good luck!

PS. Other recipes from Soup’s On:

Spicy Kale Soup with Pepitas

Caribbean Red Bean and Rice Soup

Mideast Chickpea Soup

African Peanut Soup

PPS. Other recipes I have shared by Mark Reinfeld:

Orange Beet Soup

Vegan Ponzu Sauce

Thai Coconut Vegetables (Yum Tavoy)

Thai Green Papaya Salad (Vegan Som Tam)

PPPS. There is still time to enter my giveaway for 365 Vegan Smoothies here.

This is my submission to Deb for this week’s Souper Sundays and to My Legume Love Affair.

Brazilian Black Bean Soup
Adapted from The 30 Minute Vegan Soup’s On!

1 tbsp coconut oil, or your choice of oil
1 medium onion, chopped
4 large cloves garlic, minced or pressed
2 tsp ground cumin
1/2 tsp Aleppo chile flakes
4 cups vegetable broth
3 cups cooked black beans (or 2 x 15 oz cans, rinsed)
3/4 cup carrot, diced
3/4 cup orange or red bell pepper, seeded and diced
1 cup fresh or frozen corn (I used the frozen roasted corn from Trader Joe’s)
zest from 1 orange
1/4 cup freshly squeezed orange juice
1 tsp salt, or to taste
dash of smoked paprika
dash of liquid smoke
2 tbsp finely chopped cilantro

1. If making the plantain chips, see below. Start by preheating your oven at 375F. Prepare your plantain chips and start baking them before you begin the soup.

2. In a large soup pot over medium heat, add oil. Once hot, add onion and saute for 3 minutes until softened. Add garlic, cumin and chile flakes and stir until fragrant, around 1 minute. Deglaze with the vegetable broth.

3. Stir in the black beans and carrot. Cover and bring to a boil by turning heat to high. Once boiling, reduce heat and simmer for 15 minutes. Add bell pepper and corn and cook 5 minutes more. Add orange zest, orange juice, salt to taste, and a dash of smoked paprika and liquid smoke. Simmer for 5 minutes more. Stir in a portion of the cilantro. Top with fresh cilantro prior to serving.

Serves 4-6.

Brazilian-Spiced Baked Plantains

1 large plantain (mine was yellow with a few brown spots), peeled and sliced on a diagonal into 1/4-inch slices
1 tbsp maple syrup or sweetener of choice
1 tbsp freshly squeezed orange juice
2 tsp melted oil (I used coconut)
pinch cinnamon
salt, to taste

1. Preheat oven to 375F. Place all ingredients in a large bowl and stir to make sure all the sauce coats each slice of plantain. Transfer to a silpat-lined (or well greased) baking tray and lay in a single layer. Bake until golden brown, flipping after 6 minutes. (Mark suggests this will take only 10 minutes, but I needed 20-22 minutes, and bumped the temperature up to 400F). Carefully remove from the baking tray after they cool slightly.

Makes ~1 cup plantain chips.

  1. What a great looking bowl of soup! Looking at the table of contents, it appears to be just one of many. I think my first soup to cook up would be the Irish Cabbage and Potato soup. Yum!

  2. This meal looks and sounds terrific! I’ve never seen this author; if this recipe is any indication, I’ve been really missing something! Thanks for posting, and thanks to the publisher for allowing this giveaway.

  3. I’m all for your own drum! I almost made bean soup last night, but opted for chicken. This is clearly a sign I need to bean it up next. Maybe with some kabocha chips? It’s so cold a rainy I could eat soup every meal!

  4. I haven’t tried any of their recipes yet! I’d like to try the red bean & rice soup. Gotta love beans and rice. Thank you, for offering the giveaway!

  5. I’ve not made any of Mark’s recipes but I am definitely going to look up his book. I would love to make the Spicy Kale Soup with Pepitas. Yum!

  6. I would like to try the Greek Lentil Soup. Your black bean soup looks great! Rancho Gordo beans are the best.

  7. I’ve not made any of Mark’s recipes but that black bean soup sure sounds good and I took a look at his book and I’d love to try the Fried Green Tomato Au Gratin Soup as I love fried green tomatos and in a sound sounds delightful.

  8. I wish you would have me down to visit and make this (and the plantain chips — thank you for the shout-out!)

  9. As a confirmed Vegan, this soup looks fabulous! And with RG beans, it must be even better. I definitely want to try BLACK BEAN TOMATO SOUP WITH POLENTA DUMPLINGS and THREE SISTERS SOUP! This cookbook looks fabulous.

  10. I’ve been on some major soup kicks lately, so this is being added to the menu! Love the plantain infusion…at least that will make me feel like I’m in the tropics.

  11. I’m not very familiar with this author, but I’m intrigued by this book. I really love to make soup and I make it every week during the winter. I think the Miso Soup with Pickled Ginger Soup and the Roasted Brussels Sprouts and Red Cabbage Soup sound perfect for cold weather!

  12. I like the orange beet soup. I’m a big fan of soup!

  13. I haven’t made any of his recipes, but I would have to try the Cheesy Cauliflower soup first!

  14. I think holiday recipes are, at heart, good recipes. So this is perfect 🙂

  15. I have very strict criteria for christmas day recipes but on other days of the holidays I love to experiment with different dishes – as long as they are delicious – and you always need a few quick ones that you can wheel out for the busy days of preparation and recovery so this looks great for either

  16. I have not tried any of Mark’s recipes yet but they sure sound good. I would love to try the African peanut soup first then make my way through the book. Thanks for a great giveaway.

  17. Wow, you really sold me on that book!! Sounds fantastic. Making soup in under 30 minutes is a huge plus because I never want to wait hours for it to simmer. I’ve never tried making Thai soup, but that Thai coconut vegetable soup sounds SO good!!!!

  18. This soup looks amazing and so does the Mideast Chickpea soup!

  19. I’ll go with the grilled eggplant soup with pine nuts. It sounds delicious *and* different!

  20. I think the grilled eggplant soup with pine nuts looks so interesting and that is what I’d want to try first!

  21. A couple of people recently have told me they don’t like soup! It’s just something I can’t imagine!
    This one looks great and I’ll have to try plantains baked. I can’t get them where I am now unfortunately but I used to always just sauté them in coconut oil. Delicious.

  22. Mmmm this soup looks so hearty & delicious. I love the idea of the plantain chips too!!! I have never made them before.

  23. I’d love to try the red beans and rice soup!

  24. Thai coconut sounds so tasty right now

  25. I haven’t made any of his recipes before, but I love the table of contents for the new book! He has some very exotic sounding soups (and I’m a soup junkie!), but believe it or not – it’s the French Onion one I’m most anxious to try. It was my favorite soup as a kid, and I haven’t had one in nearly 10 years. I’d love to have a vegan re-creation of a childhood fav!

  26. Black bean soups are some of my favorites–I especially like the smokey flavors in this one with the brightness of the orange. Yum! Thanks for sharing it with Souper Sundays this week.

    It sounds like a great cookbook–that Fried Green Tomato Au Gratin sounds intriguing! 😉

  27. mmm the miso soup for me

  28. The coconut carrot soup with ginger and dill. Man oh man does that sound amazing!!

  29. […] Other giveaways I am sharing right now: 30 Minute Vegan’s Soup’s On! and Indian Cooking […]

  30. I love soup ALL YEAR! I would love to try the Mideast Chickpea Soup….sounds yummy!


  31. The soup looks very nice: I like the combination of flavors. I don’t use black beans very much, but I should change that. Thank you so much for contributing to MLLA. And Happy New Year!

  32. […] side of roasted plantain chips would be great too. The original recipe was actually a Cuban Black Bean Stew with plantain chips, […]

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