This spicy, garlicky, and surprisingly sweet black bean soup is hearty enough to stick to your ribs!
Yield: 6-8 servings
Time: 45 minutes + bean soaking/cooking
Tools
- skillet
- wooden spoon
- rubber spatula
- blender or food processor (optional)
- large saucepan or Dutch oven
Ingredients
- 1 T olive oil
- 3 c chopped onion
- 1 medium carrot, diced
- 2 t cumin
- 2 t salt
- 10 cloves garlic, crushed
- 1 bell pepper, diced
- 5 c black beans, soaked and cooked or canned/drained/rinsed
- 1½ c orange juice
- black pepper
- cayenne pepper or smoked paprika
- 2 medium tomatoes, diced (optional)
Optional toppings
- avocado
- cheese (cheddar, Swiss, Monterey Jack…) or cheese sauce
- cilantro
- onion (red or green, diced)
- parsley
- salsa
- sour cream
Directions
Sauté the onion, carrot, cumin, salt, and half the garlic in the olive oil over medium heat, until the carrot is tender. Add the bell pepper and the rest of the garlic and sauté until everything is very tender, about 10-15 minutes.
Transfer to the saucepan along with the cooked beans.
Stir in the orange juice, both peppers, and the tomatoes. Optionally purée some or all of the soup in the blender, then return to saucepan.
Simmer over low heat for another 10-15 minutes, add toppings, and serve. If you prefer a thinner soup, add a cup or two of water and simmer until hot.
Notes
Adapted from the recipe for "Brazilian Black Bean Soup" in Molly Katzen’s New Moosewood Cookbook – read my review.
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