Brazilian Black Bean Soup is a must serve on a cold winter night – plus it also is easy to make using canned black bean and it freezes wonderfully. In Brazil this soup is know as Caldinho de Feijao. As this soup is usually served on the thick side, but it can be thinned out and serve as an appetizer.
For your main meal, serve Brazilian Black Bean Soup with a crisp green salad and hot cornbread for a delightful meal. Very easy-to-make using canned black beans.
- 3 (15-ounce) cans black beans, drained and rinsed, divided
- 4 carrots, chopped
- 1 medium onion, chopped
- 1/2 red bell pepper, diced
- 3/4 cup chicken, uncooked*
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper or to taste
- 2 whole cloves
- 1 teaspoon coriander, dried, crushed
- 1 to 2 cups water
- 2 cups chicken stock or broth**
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup dry sherry or rum
- Green onions, finely chopped
- Monterey jack cheese, shredded
- Sour cream (for garnish)
Rinse, drain, and divide the canned black beans; set aside.
In a large soup pot or cast iron Dutch oven over medium heat, combine, carrots, onion, bell pepper, chicken, and garlic with olive oil; cook and stir until the vegetables are softened. Stir in salt, cumin, cayenne pepper, cloves, and coriander; cook, stirring for 1 minute.
Add 2 cans of black beans (drained and rinses), water, and chicken broth; bring just to a boil. Reduce heat to low and simmer approximately 30 minutes or until chicken pieces are cooked.
Place remaining can of black beans (drained and rinsed) into food processor or blender bowl; whirl until pureed. Stir pureed bean mixture into the soup.
Remove from heat. Add lime juice. Pour sherry or rum over top of soup.
Serve in individual soup bowls topped with green onions, Monterey jack cheese, and sour cream.
Makes 6 servings.
* If desired, the meat may be left out of this soup.
** Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.