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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