Sopa de Feijão Recipe
Brazilian · Soup · 75 min total
A comforting Brazilian black bean soup, hearty and flavorful, perfect for a cozy meal. This recipe uses simple ingredients to create a rich, satisfying dish.
15
min prep
min prep
60
min cook
min cook
6
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 cups dried black beans, soaked overnight and drained
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 6 cups chicken or vegetable broth
- 1 cup water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in cumin and smoked paprika, cook for 30 seconds until fragrant.
- Add drained black beans, bay leaf, broth, and water. Bring to a boil, then reduce heat to low and simmer, partially covered, until beans are very tender, about 1 hour.
- Remove bay leaf. Using an immersion blender, puree the soup until smooth. Alternatively, transfer in batches to a blender and puree carefully, then return to pot.
- Season with salt and pepper to taste. If soup is too thick, add more water or broth to reach desired consistency.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Tips
- For a smoky flavor, add a few slices of cooked bacon or chorizo when sautéing the onion.
- This soup thickens as it cools; thin with additional broth when reheating.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
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