Sopa de Feijao Preto (Black Bean Soup)
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Ingredients
- 800 g tinned black beans, drained and rinsed
- 1 onion, finely chopped
- 3 garlic cloves
- 2 carrots, diced
- 700 ml vegetable stock
- 1 lime, juiced
- 2 tbsp fresh coriander, chopped
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 299 kcal
- Protein
- 16.6 g
- Carbohydrate
- 39.1 g
- of which sugars
- 6.2 g
- Fat
- 4.8 g
- of which saturates
- 0.7 g
- Fibre
- 15.2 g
- Salt
- 2.11 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion, garlic and carrots for 7 minutes until softened.
- 2
Add the black beans and vegetable stock, bring to a simmer, cover and cook for 15 minutes.
- 3
Blend with a stick blender until smooth, or leave some texture if you prefer.
- 4
Stir in the lime juice, ladle into bowls and scatter with fresh coriander.
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