Caldinho de Feijão
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
Store in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave until hot.
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