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Brazilian Black Bean Soup

Brazilian Black Bean Soup

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A hearty bean soup with the surprising kick of orange juice! A nice break from the usual.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 80 kcal
  • 4%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 788 mg
  • 32%

Based on a 2,000 calorie diet


  1. Heat olive oil in a large saucepan over medium heat. Add onion, half of the garlic, and carrot. Season with cumin and salt. Cook, stirring, until onion and carrot are tender. Stir in remaining garlic, and red pepper; continue cooking until tender.
  2. Add beans, water, and orange juice to the pan, and season with cayenne pepper. Transfer a portion of the mixture to a blender or food processor, and puree until smooth. Puree part or all of the soup, depending on how you like the texture. Return puree to the pan, and simmer for 10 more minutes to blend flavors before serving.
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This soup was great! I let everybody at work try it and they all loved it. It turned out thicker than I thought it would but that made it even better. Thanks.


This is a very interesting soup, similar to the popular Black Bean Turtle or Cuban Soup. The addition of o.j. gives it an interesting twist.. except that a cup seems to be a bit much. Maybe 3-4 oz. would be just right for my family. Liebelune you got a great thing going, keep it up!


This soup was really quick & easy... the orange juice gives the soup a nice flavor. It did need a bit more heat, so I added a bit of green Tabasco sauce. I will definitely add this to the recipes I make frequently.