Brazilian Black Bean Soup with Smoked Paprika and Orange

A warming and aromatic black bean soup, infused with smoky paprika and a bright citrus finish. Garnished with fresh orange zest and creamy yogurt for a comforting and flavorful meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

1 item

Cost

£1.06/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2tablespoonsOlive Oil

£0.15

1mediumOnion(chopped)

£0.30

1mediumBell Pepper(chopped (any color))

£0.60

3clovesGarlic(minced)

£0.10

1tablespoonSmoked Paprika

£0.20

1teaspoonCumin

£0.10

0.5teaspoonDried Oregano

£0.05

0.3teaspoonCayenne Pepper(optional, for heat)

£0.05

6cupsVegetable Broth

£0.60

215-ounce cansCanned Black Beans(rinsed and drained)

£1.50

1Bay Leaf

£0.10

0.3cupOrange Juice(freshly squeezed)

£0.20

to tasteSalt

to tasteBlack Pepper

4tablespoonsPlain Yogurt(for garnish)

£0.25

1teaspoonOrange Zest(for garnish)

£0.05

Total Cost

£4.25

£1.06 per serving

Instructions

1.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.
2.
Add the garlic, smoked paprika, cumin, oregano, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
3.
Pour in the vegetable broth and add the black beans and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4.
Remove the bay leaf. Use an immersion blender or carefully transfer half of the soup to a regular blender and blend until smooth. Return the blended soup to the pot and stir to combine.
5.
Stir in the orange juice and season with salt and pepper to taste. Heat through.
6.
Ladle the soup into bowls and garnish with a dollop of plain yogurt and a sprinkle of orange zest. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

375 kcal / 1569 kJ

Carbs

53g

20% of RDA

Fat

13g

19% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a thicker soup, blend more of the mixture.

If you don't have an immersion blender, allow the soup to cool slightly before transferring it to a regular blender. Be careful when blending hot liquids.

Add a squeeze of lime juice for extra zest if desired.

For a richer flavor, use chicken broth instead of vegetable broth.

Cooking Equipment

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a thicker soup, blend more of the mixture.

If you don't have an immersion blender, allow the soup to cool slightly before transferring it to a regular blender. Be careful when blending hot liquids.

Add a squeeze of lime juice for extra zest if desired.

For a richer flavor, use chicken broth instead of vegetable broth.

Brazilian Black Bean Soup with Smoked Paprika and Orange

Ingredients

Instructions