Brazilian black bean soup from EatingWell Magazine, Jan/Feb 2017 (page 80)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on February 20, 2019

    Like the previous reviewer, we really liked this soup. I had 2 cups of beef broth that needed to be used, so I made the soup with that and 2 cups of chicken broth. I also did not puree any part of the soup as it was already really thick, although there was still plenty of broth. I did not use the suggested toppings of cut up tomatoes and scallions. In future, I would probably top the soup with cilantro -- it would seem to be a natural accompaniment. I agree that the recipe makes a very large amount of soup. That's fine-- having good soup in the freezer for future meals is alright with me!

  • Aggie92 on January 06, 2017

    If you like black bean soup, you have to try this! It is fantastic. As soon as I saw it in the magazine, I knew I had to make it. I only made a few small changes...chicken broth for vegetable broth and I did not purée part of the soup since I like my soups chunky. Besides, it was so thick already it really is more like a stew. Makes a huge amount too. I had to freeze half of it or the two of us would have been eating on it for at least 4 dinners.

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