The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
Brazilian Black Bean Soup
Page 26
Cuisine: Central/South American | Course Type: Soups and Stews
Tags: tomatoes soup Black beans
Recipe Reviews
SqueakyChu from Rockville, MD
This was easy to make and very tsaty. I used a 15 oz. can of (Goya) black beans (drained & saved) and a 28 oz. can (365) diced tomatoes (drained & saved). Then I added liquid to make 2 cups (instead of the 4 cups of cooked down black bean liquid). I used 1/8 tsp cayenne and 1/8 tsp ground black pepper. I used my immersion blender to blenderize part of the soup, leaving some chunks of vegetables intact.
(edited 28th October 2012) (0) comment (0) useful
kfranzetta from San Francisco, CA
This recipe is delicious! I frequently use canned beans if I don't have time to cook fresh. The orange juice adds a great citrus kick!
This recipe was so good! I decided to make this on a whim so I used canned black beans as I did not have time to make the beans from dried. I used 3 cans of the beans pureeing one of them. I also added 1/2 cup of brown rice . My husband loved this soup, said it was a keeper!! The orange juice gave it a tang and everything melded into yum goodness!!
Peckish Sister from Central, FL
This was a delicious black bean soup, very different from the mostly bean soup I usually make. I made it similar to Kateq, except that I did add orange bell pepper and fresh tomatoes. It made for a very fresh, light tasting soup. I followed the suggestion with the pineapple salsa recipe to spoon some on top and it made it even lighter and fresher tasting, quite delightful!
(edited 28th October 2012) (0) comment (3) useful
cadfael from , NS
I follow the recipe exactly but before serving I stir in a T. of fresh lime juice. To each bowl add a dollop of sour cream or creme fraiche mixed with a little cilantro and a pinch of cumin.
kateq from annapolis, md
I loved this soup! I basically followed the recipe but did find a few shortcuts. Rather than pre-soaking the beans, I made them in a slow cooker in which I actually made the whole soup. Also, rather than using a blender to puree, I used my immersion blender--easier, quicker, less mess, same result. I used fresh squeezed orange juice (harvesting all the rind for another recipe). I skipped the bell pepper and the optional tomato. I added one step: after sauteing (sauteeing? always looks wrong) the vegetables, I deglazed the pan with a little hot water and added that to the soup--there was lovely fond left in the pan. I've always like black bean soup and generally always had the Cuban version. The orange in this adds this really interesting undercurrent of flavor and combined with the heat of the cayenne works very well. Definitely five star.
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