A Brazilian bean soup that purees part of the pot for depth, dark, earthy, and surprisingly filling even in a small bowl.
10 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook the onion and garlic in olive oil for 4 minutes.
Add the drained black beans and 2 cups of their cooking liquid.
Simmer the mixture over low heat for 15 minutes.
Blend half of the soup and pour it back into the pot so the texture thickens naturally.
Serve hot with lemon.
💡 Tip: Blend part of the beans and leave the rest whole for a better texture.
🍽️ Serving suggestion: Serve sprinkled with finely sliced green onion.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~216
kcal calories
12
g protein
24
g carbs
8
g fat
2g
Sugar
11.8g
Fiber
3mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?