Brazilian Black Bean Soup

The South Arm Multicultural Community Kitchen met up for another session.


The first recipe we made was a hearty Brazilian Black Bean Soup which is just great for the winter season.


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 8 cloves garlic, chopped
  • 3 carrots, diced
  • 2 red bell peppers, diced
  • 3 (15 ounces) cans black beans, drained and rinsed
  • 1 cup orange juice
  • 2 cups water, or more
  • 2 pinches cayenne pepper, or to taste
  • 2 tablespoons ground cumin
  • salt and pepper to taste
  • organic chicken seasoning to taste, optional


Source: this recipe is adapted from (submitted by Liebelune)


img_0575Heat olive oil in a stock pot over medium heat. Add onion and cook, stirring until onion is tender. Add garlic and cook for another 30 seconds.
img_0580Add carrot and red pepper and cook, stirring, until carrot is tender.
img_0592Add water, orange juice and beans to the pot.
img_0587Season with cumin, cayenne pepper and chicken seasoning if using. We added zucchini to the soup as we have some excess from another recipe.

Bring to a boil and reduce heat to simmer for 20 minutes.

Season with salt and pepper to taste.

img_0608Use a handheld blender to puree the soup to the texture of your preference.

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