Brazil’s cuisine often features smoky, grilled meats, but this healthy vegetarian bean soup recipe is completely meat-free. Instead, blackened jalapeños, fire-roasted tomatoes and smoked paprika provide the Brazilian flair. A little molasses adds a sweet-toasty note, and the kale, while not traditional, bumps up your daily veggie count.”
- 2 jalapeño peppers
- 2 tablespoons extra-virgin olive oil
- 3 cups chopped onion
- 1½ cups diced carrot
- 5 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 4 (15 ounce) cans low-sodium black beans, rinsed
- 1 (28 ounce) can fire-roasted diced tomatoes
- 3 tablespoons molasses
- 2 tablespoons lime zest
- 5 tablespoons lime juice
- 1½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- ⅛ teaspoon cayenne pepper, or to taste
- 3 bay leaves
- 1 teaspoon salt
- ¾ teaspoon ground pepper
- 4 cups chopped kale
- Chopped scallions & chopped fresh tomato for garnish
- 1Heat a medium skillet over high heat. Split jalapeños in half lengthwise, remove ribs and seeds, and place skin-side down in the pan. Carefully cover the pan with foil and cook until the skins are blackened, 7 to 10 minutes. Let cool, then dice.
- 2Meanwhile, heat oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until soft, 3 to 5 minutes more. Add garlic and the diced jalapeños and cook, stirring, for 1 minute more.
- 3Stir in broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add beans, tomatoes, molasses, lime zest and juice, cumin, paprika, cayenne, bay leaves, salt and pepper. Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, for 30 minutes.
- 4Remove bay leaves. Puree 4 cups of the soup in a blender (use caution when pureeing hot liquids), then stir it back into the pot. Stir in kale, cover, and simmer until tender, about 5 minutes. Serve garnished with scallions and tomatoes, if desired.