Brazilian Black Bean Soup

  • 2 c. dry black beans, soaked overnight and rinsed
  • 6 c. water
  • 3 c. chopped onion
  • 10 cloves garlic, pressed (use less if you must)
  • 3 t. cumin
  • 2 t. salt
  • 1 carrot, diced
  • 1 bell pepper, diced
  • ¼ c.  frozen orange juice concentrate
  • ½ t. black pepper (or more to taste)
  • ½ t. cayenne (or more to taste)
  • 1 15 oz can diced tomatoes
  • 1 T brown miso, dissolved in a little bean broth (optional)
  • Soy sour cream (optional)
  • Cilantro
  • Diced fresh tomato


Place soaked beans in pot with 6 c. water. Simmer until tender (approx 1 ½ hours).

Sauté onion, garlic, cumin, salt, carrot and bell pepper in a little water for about 5 minutes.  Add mixture to beans. Simmer 15 minutes, until vegetables are completely tender.

Stir in orange juice concentrate, black pepper, cayenne, and tomatoes.  Use a blender or hand blender to puree about 3 cups of the soup, and return the pureed soup to the pot.  Serve topped with soy sour cream, cilantro, and diced fresh tomato.
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