Brazilian Black Bean Soup

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.

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!!

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.

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!