Brazilian Black Bean Soup

Brazil’s cuisine often features smoky, grilled meats, but this vegetarian bean soup recipe is completely meat-free. Instead, blackened jalapeños, fire-roasted tomatoes and smoked paprika provide the Brazilian flair. A little molasses adds a sweet-toasty note, and the kale, while not traditional, bumps up your daily veggie count.

Prep/Cook Time: 1 Hour 30 Minutes, Servings: 8

Ingredients

• 2 jalapeño peppers
• 2 tablespoons extra-virgin olive oil
• 3 cups chopped onion
• 1½ cups diced carrot
• 5 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 4 15-ounce cans low-sodium black beans, rinsed
• 1 28-ounce can fire-roasted diced tomatoes
• 3 tablespoons molasses
• 2 tablespoons lime zest
• 5 tablespoons lime juice
• 1½ teaspoons ground cumin
• 1½ teaspoons smoked paprika
• ⅛ teaspoon cayenne pepper, or to taste
• 3 bay leaves
• 1 teaspoon salt
• ¾ teaspoon ground pepper
• 4 cups chopped kale
• Chopped scallions & chopped fresh tomato for garnish

Directions

1. Heat a medium skillet over high heat. Split jalapeños in half lengthwise, remove ribs and seeds, and place skin-side down in the pan. Carefully cover the pan with foil and cook until the skins are blackened, 7 to 10 minutes. Let cool, then dice.
2. Meanwhile, heat oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until soft, 3 to 5 minutes more. Add garlic and the diced jalapeños and cook, stirring, for 1 minute more.
3. Stir in broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add beans, tomatoes, molasses, lime zest and juice, cumin, paprika, cayenne, bay leaves, salt and pepper. Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, un­covered, for 30 minutes.
4. Remove bay leaves. Puree 4 cups of the soup in a blender (use caution when pureeing hot liquids), then stir it back into the pot. Stir in kale, cover, and simmer until tender, about 5 minutes. Serve garnished with scallions and tomatoes, if desired.

Nutritional Information

Per Serving: 296 Calories, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 50 g, Fiber: 13 g, Total Sugars: 14 g, Added Sugars: 7 g, Protein: 13 g, Sodium: 716 mg, Potassium: 776 mg, Folate: 30 mcg, Calcium: 176 mg

© Dotdash Meredith. All rights reserved. Used with permission.