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This Brazilian inspired Black bean soup is all at once homey and magnificent in it’s simplicity. Perfect on it’s own as a light meal, but also great as a side for a big Chipotle Chicken Taco Salad, or paired with a grilled cheese sandwich. We particularly love it with a pepper jack panini.


1 tablespoon olive oil
4 large cloves garlic, roughly chopped
3/4 cup diced carrots (about 2 med carrots)
3/4 cup diced celery (about 2 ribs)
1 cup diced onion (about 1 small-medium onion)
2 cans black beans, rinsed and drained
1  3.5-ounce can green chilies
2 cans low-sodium beef broth
1 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon dry oregano leaves
1 bay leaf
1 lime
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.


Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and sauté 4-5 minutes.
Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup.
Place soup in a blender. (You could use an immersion blender in place of this step.) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.
Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.
Ladle into bowls and top with desired toppings. Serve with extra lime wedges.


  • Serving Size: 1 cup, no toppings
  • Calories: 125
  • Fat: 2g
  • Fiber: 8g