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Brazilian Black Bean Soup

The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at or in her cookbook, One Pan Whole Family.

Brazil’s national dish is considered by many to be feijoada (fay-ZHWAH-duh). It consists of an assortment of meats including ribs, pig’s feet, sausages and bacon, accompanied by beans, orange slices and other vegetables. For this recipe, I’ve taken the elements of feijoada and turned it into a soup with tropical flair and a variety of meat and veggies to fill extra hungry tummies.

It’s that easy: A large cast iron pot is terrific for making soup because it holds the heat so well and it’s easy to keep at a low simmer. I have a few LeCreuset enameled cast iron pots in various sizes that are my go-to pots for soups and stews, but any large pan will work. Soup pots don’t have to be expensive, but the heavier they are, the easier it will be to keep soup from scorching.

Interested in more worldly soups? Click here to discover more.

Brazilian Black Bean Soup
Brazilian Black Bean Soup



  • 2 onions, chopped
  • 3 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • Salt and freshly ground black pepper
  • 8 oz. chorizo or another spicy sausage
  • 1 ham slice, diced
  • 6 boneless skinless chicken thighs, chopped
  • 2 cans black beans, drained and rinsed
  • 1 14.5 oz. can diced tomatoes with juice
  • 4 cups beef stock
  • 4 cups beef stock
  • Grated zest of 1 orange
  • Orange sections, for garnish


  1. On a large cutting board, chop the onion, peel and slice the carrots, slice the celery and mince the garlic.
  2. Heat the oil in a large soup pot over medium heat. When the oil shimmers add the onion, carrot, celery, garlic, oregano, cumin, 1 tsp. salt and a few grinds of pepper and sauté for 10 minutes or until the vegetables soften.
  3. While the vegetables cook, chop the sausage, ham and chicken into bite-sized pieces.
  4. Stir in the meats, beans, tomatoes and stock, and bring the soup to a simmer. Lower the heat and cover. Simmer for 20 minutes or until the flavors have blended.
  5. Taste for seasoning and add more salt and pepper, if needed along with the cilantro and orange zest.
  6. Ladle the soup into heated bowls and serve garnished with orange sections.

Variation: You can also add shrimp to this party in a bowl. Add 1/2 lb. of shelled shrimp the last 5 minutes of cooking time.

Brazilian Black Bean Soup

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Carla Snyder in her kitchen
By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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