Vegan Brazilian Black Bean Soup with Baked Plantain

Recipe courtesy of The 30-Minute Vegan: Soup’s On!

Recipe photo courtesy of Amaya Green

Indulge in the vibrant flavors of Brazil with our Vegan Brazilian Black Bean Soup paired with Baked Plantains. This hearty and aromatic soup combines the richness of black beans, the sweetness of plantains, and a medley of spices to create a truly delightful dining experience. With a touch of orange zest and a sprinkle of cilantro, this recipe promises a burst of exotic flavors in every spoonful.

Serves 6 - 8

Prep time: 20 minutes

Total time: 30 minutes

Vegan Brazilian Black Bean Soup with Baked Plantain

Ingredients

Baked Plantains

  • 2 ripe plantains, 1/2 inch sliced on diagonal (2 cups)

  • 1 tablespoon maple syrup or sweetener of choice

  • 1 tablespoon freshly squeezed orange juice

  • 2 teaspoons oil

  • Pinch sea salt

  • Pinch chile powder, try chipotle

  • Pinch ground cinnamon

    Black Bean Soup

  • 2 teaspoons ground cumin

  • 1 teaspoon chile powder

  • 1 1/4 cups diced yellow onion

  • 4 large cloves garlic, pressed or minced

  • 1 teaspoon jalapeño, seeded and diced

  • 4 cups vegetable stock or water

  • 1 1/2 cups coconut milk or additional vegetable stock

  • 2 15-ounce cans black beans, or 3 cups cooked 

  • 3/4 cup diced carrot

  • 1/2 cup diced red bell pepper

  • 1 cup fresh or frozen corn

  • 1/2 teaspoon orange zest

  • 1/4 cup freshly squeezed orange juice

  • 2 teaspoons sea salt, or to taste

  • 1/4 teaspoon ground black pepper

  • 1/8 teaspoon chipotle chile powder, optional

  • 1/8 teaspoon ground clove, optional

  • 1/4 teaspoon liquid smoke, optional

  • 2 tablespoon finely chopped cilantro

Instructions

  1. Preheat the oven to 375°F. Place the plantain ingredients in a small bowl and mix well. Transfer to a well-oiled baking sheet and bake until golden brown, approximately 15 minutes. Carefully place on a serving plate so the plantains do not stick to the pan as they cool down. 

  2. Meanwhile, place a 3 quart pot over high heat. Add the cumin, and chile powder and cook for 1 minute, stirring constantly. Add the onion, garlic, and jalapeño, and stir well.

  3. Reduce the heat to medium high, add the vegetable stock, coconut milk, black beans, and carrots and cook for 10 minutes, stirring occasionally.

  4. Add the red bell pepper, and corn, and cook for 5 minutes, stirring occasionally. Add all of the remaining ingredients except the cilantro, and cook for 5 minutes, stirring occasionally. Add the cilantro and mix well.

  5. Top each serving with a few pieces of plantain and enjoy.

Variations

  • You can sauté the spices in 1 tablespoon of oil before adding the onion.

  • Replace the black beans with pinto, kidney, adzuki or your favorite.

  • Replace the carrots, bell pepper and corn with assorted vegetables including chopped kale, parsnip or cauliflower.