SoupAppetizerSnack

Caldinho de Feijão

Name: Caldinho de Feijão
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: brazilian
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 480 g canned black bean drained and rinsed; 960 ml vegetable broth; 1 pcs bay leaf; 1 tsp smoked paprika; 0.5 tsp cumin powder; 1 tsp salt to taste; 0.5 tsp black pepper freshly ground, to taste; 10 g fresh parsley finely chopped; 1 tbsp olive oil for drizzling (optional)

A smooth and savory Brazilian black bean soup, perfect as a warm appetizer or light meal. This vegetarian version gets its smoky depth from smoked paprika and is traditionally served in small mugs.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy

VeganVegetarianGluten-free

Mise en place

Ingredients

soup

2 tbspolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
480 gcanned black bean, drained and rinsed
960 mlvegetable broth
1 pcsbay leaf
1 tspsmoked paprika
0.5 tspcumin powder
1 tspsalt, to taste
0.5 tspblack pepper, freshly ground, to taste

garnish

10 gfresh parsley, finely chopped
1 tbspolive oil, for drizzling(optional)

Equipment

ladle · pot · cutting board · knife · immersion blender

The method

Step by step

1
Heat the olive oil in a medium pot or Dutch oven over medium heat.
About 1 min
2
Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
3
Stir in the minced garlic and cook for one more minute until fragrant.
About 1 min
Cook’s note: Be careful not to let the garlic burn, as it can become bitter.
4
Add the smoked paprika and cumin powder, stirring constantly for 30 seconds to toast the spices.
About 1 min
5
Pour in the vegetable broth and add the drained black beans and the bay leaf.
About 1 min
6
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
About 20 min
Cook’s note: Simmering allows all the flavors to deepen and combine.
7
Remove the pot from the heat and discard the bay leaf.
About 1 min
8
Use an immersion blender to puree the soup directly in the pot until completely smooth.
About 3 min
Cook’s note: If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
9
Season the soup with salt and black pepper to your taste and stir well.
About 1 min
10
Ladle the hot soup into small mugs or bowls and garnish with fresh parsley and a drizzle of olive oil before serving.
About 4 min

Keep it good

Storage

Store in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop or in the microwave until hot.