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Brazilian Black Bean Soup

4 cups cooked black beans             1 med bell pepper, diced

3 (+/- to preference) cups water        1 cup orange juice

1 Tbsp olive oil                                Black pepper & cayenne to taste

3 cups chopped onion                      2 med tomatoes, diced

10 med cloves garlic, crushed           1 med carrot, diced

2 tsp cumin                                      2 – 2 ½ tsp salt

Optional toppings: Sour cream, cilantro, salsa


Place the beans in the 3 cups of water and bring to a simmer. Heat olive oil in a med sized skillet. Add onion, ½ the garlic, cumin, salt & carrot. Sauté over med heat until the carrot is just tender. Add remaining garlic & the bell pepper. Sauté until everything is very tender (another 10 – 15 min). Add the sautéed mixture to the beans.

Stir in orange juice, black pepper, cayenne, and tomatoes.

Puree all or some of the soup in a blender or food processor, and return to pot. Simmer over low heat for 10 minutes more.  Serve with toppings…enjoy

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