Brazilian Orange Black Bean Soup Recipes

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BRAZILIAN BLACK BEAN STEW



Brazilian Black Bean Stew image

This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad.

Provided by CRVGRL

Categories     Soups, Stews and Chili Recipes     Stews

Time 45m

Yield 6

Number Of Ingredients 14

1 tablespoon canola oil
¼ pound chorizo sausage, chopped
⅓ pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 ½ cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
¼ cup chopped fresh cilantro
¼ teaspoon salt

Steps:

  • Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
  • Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Nutrition Facts : Calories 507.9 calories, Carbohydrate 70.7 g, Cholesterol 30.8 mg, Fat 15 g, Fiber 17.8 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1537.7 mg, Sugar 17.1 g

BRAZILIAN ORANGE & BLACK BEAN SOUP



Brazilian Orange & Black Bean Soup image

I have served this recipe as soon as its cooked, as leftovers the next day, and even out of the freezer. It is extremely versatile - for brunch with tortillas, dinner with cornbread, or a soup and salad lunch. I always get tons of compliments. When I reheat, I re-season a bit and it also tends to thicken up over time. From one of the Moosewood cookbooks.

Provided by jerrilyn

Categories     Black Beans

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups black beans
1 tablespoon olive oil
2 cups onions, chopped (about 1.5 large onions)
10 medium garlic cloves, crushed
2 tablespoons cumin
2 -2 1/2 teaspoons salt
1 medium carrot, diced
1 medium bell pepper, diced
1 1/2 cups orange juice
black pepper
cayenne
2 diced tomatoes (optional)
sour cream (optional)
cilantro (optional)
salsa (optional)

Steps:

  • Soak beans in plent of water for at least 4 hours (preferably overnight).
  • Place the soaked beans in a kettle or dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 1.25 hours).
  • Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot.
  • Saute over medium heat until the carrot is just tender. Add the rest of the crushed garlic and diced bell pepper. Saute until everything is very tender (10-15 mins). Add the sauteed mixture to the beans, scraping out every last morsel.
  • Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
  • Puree all or some of the soup in a blender and return to kettle. Simmer over very low heat 10-15 mins more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.

Nutrition Facts : Calories 167.1, Fat 3.3, SaturatedFat 0.5, Sodium 789.1, Carbohydrate 29.3, Fiber 6.9, Sugar 8.4, Protein 7

BRAZILIAN BLACK BEAN SOUP



Brazilian Black Bean Soup image

Saw this on another recipe site. When I started this recipe I didn't read it all through.(like I should have) Found it missing some key items. This is what I came up with.

Provided by Katha

Categories     Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
3 cups onions, chopped
8 garlic cloves, chopped and divided
1 -2 carrot, diced
3 teaspoons ground cumin
1 red bell pepper, diced
2 (15 1/2 ounce) cans black beans, rinsed and drained
1/2 cup water
2 cups vegetable broth or 2 cups chicken broth
1 cup orange juice
1 pinch cayenne pepper, more if you like it spicier
sour cream (optional)

Steps:

  • Heat oil in large sauce pan over medium heat.
  • Add onion, half of the garlic and carrots.
  • Season with cumin.
  • Cook stirring until onion and carrots are tender.
  • Stir in remaining garlic and the red pepper.
  • Continue cooking till tender.
  • Add beans, water broth, and orange juice.
  • Season with cayenne.
  • Place 1/2 or more of mixture in blender or food processor.
  • Process until smooth.
  • Return puree to pan.
  • Simmer 10-15 minutes to blend flavors.
  • Serve in bowls.
  • Garnish with sour cream.
  • Serves 6.

Nutrition Facts : Calories 250.3, Fat 5.6, SaturatedFat 0.8, Sodium 15.6, Carbohydrate 40.8, Fiber 11.6, Sugar 8.2, Protein 11.3

BRAZILIAN BLACK BEAN SOUP



Brazilian Black Bean Soup image

A hearty bean soup with the surprising kick of orange juice! A nice break from the usual.

Provided by LIEBELUNE

Categories     Black Bean Soup

Time 1h

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
3 cups onion, chopped
8 cloves garlic, chopped, divided
1 carrot, diced
3 teaspoons ground cumin
2 teaspoons salt
1 red bell pepper, diced
2 (15 ounce) cans black beans, drained and rinsed
½ cup water
1 cup orange juice
1 pinch cayenne pepper, or to taste

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion, half of the garlic, and carrot. Season with cumin and salt. Cook, stirring, until onion and carrot are tender. Stir in remaining garlic, and red pepper; continue cooking until tender.
  • Add beans, water, and orange juice to the pan, and season with cayenne pepper. Transfer a portion of the mixture to a blender or food processor, and puree until smooth. Puree part or all of the soup, depending on how you like the texture. Return puree to the pan, and simmer for 10 more minutes to blend flavors before serving.

Nutrition Facts : Calories 79.9 calories, Carbohydrate 13.3 g, Fat 2.7 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 787.8 mg, Sugar 8.1 g

BLACK BEAN SOUP WITH CUMIN AND JALAPEñO



Black Bean Soup with Cumin and Jalapeño image

Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.

Provided by Jennifer Smith

Categories     Soup/Stew     Bean     Cheese     Garlic     Herb     Tomato     Quick & Easy     Jalapeño     Bon Appétit     Texas

Yield Makes 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth
Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
  • Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

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