Discover this soul-warming Brazilian black bean soup, enriched with smoky chorizo and nutritious kale. This hearty, protein-packed soup brings the authentic flavors of South America to your kitchen in just under an hour. Perfect for chilly evenings or when you're craving a nutritious, satisfying meal.
Ingredients for Hearty Brazilian Black Bean and Kale Soup (Feijoada-Style)
- 28oz Black Beans, canned and drained
- 2 tbsp Olive Oil
- 5oz Onion, diced
- 4 cloves Garlic, minced
- 7oz Carrots, diced
- 7oz Chorizo or Smoked Sausage, sliced
- 7oz Kale, stems removed and chopped
- 34oz Vegetable Stock
- 2leaves Bay Leaves
- 2 tsp Ground Cumin
- 1 tsp Paprika
- 1.5 tsp Salt
- 1 tsp Black Pepper
Instructions for Hearty Brazilian Black Bean and Kale Soup (Feijoada-Style)
- Heat 2 tbsp olive oil in a large pot over medium heat
- Add 5oz diced onion and cook until translucent, about 5 minutes
- Add 4 cloves minced garlic and cook for 1 minute until fragrant
- Add 7oz sliced chorizo and 7oz diced carrots, cook for 5 minutes
- Stir in 2 tsp ground cumin and 1 tsp paprika, cooking for 30 seconds
- Add 28oz black beans, 34oz vegetable stock, and 2leaves bay leaves
- Season with 1.5 tsp salt and 1 tsp black pepper
- Bring to a boil, then reduce heat and simmer for 20 minutes
- Add 7oz chopped kale and cook for an additional 5 minutes until tender
- Remove bay leaves before serving. Serve hot
Fall in Love with This Hearty Brazilian Black Bean and Kale Soup
Welcome to my favorite twist on the classic Brazilian feijoada! As someone who grew up surrounded by the vibrant flavors of South American cuisine, I'm thrilled to share this healthier, soup-style version that maintains all the soul-warming goodness of the traditional dish. This Brazilian Black Bean and Kale Soup combines the richness of black beans with the smoky depth of chorizo and the nutritious punch of fresh kale, creating a satisfying meal that's both comforting and nourishing.
Ready in just under an hour, this soup perfectly balances authentic Brazilian flavors with modern, health-conscious ingredients. Each bowl delivers a hearty 23 grams of protein and a wealth of nutrients from the kale, making it an ideal choice for those chilly evenings when you want something substantial but not heavy.
From My Grandmother's Kitchen to Yours: A Story of Feijoada
I'll never forget the first time my grandmother taught me to make feijoada. It was a rainy Sunday afternoon in São Paulo, and the kitchen windows were foggy from the steam of her traditional clay pot. While her version was the classic stew loaded with various meats, she always emphasized that the heart of the dish was in the tender black beans and the love you put into preparing them.
This soup version was born during my early days as a nutritionist when I was looking to create lighter versions of traditional recipes. While experimenting one day, I remembered my grandmother's words about the beans being the star. I decided to maintain that foundation while adding kale for nutrition and using chorizo to impart that traditional smoky flavor without overwhelming the dish. The result was this soup – a tribute to my heritage that my grandmother surprisingly came to love, especially on those days when she wanted something lighter but still comforting.
Pro Tips for Perfect Brazilian Black Bean and Kale Soup
To make this soup truly spectacular, here are some insider tips I've gathered over years of preparation:
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Don't rush the onions and garlic base. Those first 5-6 minutes of cooking are crucial for developing a robust flavor foundation.
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While canned beans are convenient, if you have time, using dried beans (soaked overnight and cooked separately) can add an extra depth of flavor.
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Choose a good quality chorizo – it makes a huge difference! Spanish-style chorizo works wonderfully, but Brazilian linguiça is even better if you can find it.
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Strip the kale leaves from their stems thoroughly. The stems can be bitter and take longer to cook.
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For extra authenticity, serve with a sprinkle of farofa (toasted manioc flour) on top.
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The soup actually tastes better the next day, so don't hesitate to make it in advance.
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If you prefer a thicker consistency, mash some of the beans against the side of the pot while cooking.
Serving Your Brazilian Black Bean and Kale Soup
This hearty soup serves 4 generous portions (each about 2 cups/475ml) and can be presented in various ways to make it even more special. I love to serve it in deep, warmed bowls with a variety of traditional Brazilian accompaniments:
- A side of warm white rice
- Fresh orange slices (a traditional feijoada accompaniment)
- Farofa for sprinkling on top
- Fresh cilantro leaves
- A drizzle of extra virgin olive oil
- Hot sauce for those who like an extra kick
- Warm crusty bread for dipping
For a complete Brazilian experience, serve with a caipirinha cocktail on the side. The citrusy notes complement the rich, smoky flavors of the soup perfectly. This dish works beautifully for both lunch and dinner, and leftovers can be stored in the refrigerator for up to 4 days, with the flavors getting even better over time.
Smart Substitutions for Your Brazilian Black Bean and Kale Soup
Let me share some clever ways to adapt this hearty Brazilian soup to your needs without compromising its authentic flavor. For the chorizo, which adds a wonderful smokiness, you can use turkey or chicken sausage for a lighter option, or even smoked tempeh for a vegetarian version. If you're looking to make it fully plant-based, simply omit the chorizo and add 1 tablespoon (15 ml) of smoked paprika to maintain that delicious smoky flavor.
Don't have kale on hand? No problem! Other hearty greens work beautifully - collard greens are particularly authentic in Brazilian cuisine, while Swiss chard or spinach make great alternatives (though spinach should be added in the last minute of cooking). For the black beans, while they're traditional in feijoada-style dishes, you could use kidney beans or pinto beans in a pinch.
The vegetable stock can be replaced with chicken stock for a richer flavor, or water with a bouillon cube. If you're watching your sodium intake, low-sodium stock works perfectly. For the aromatics, while fresh garlic is ideal, you can use 1 teaspoon (3g) of garlic powder if needed. No fresh onions? Use 1 tablespoon (7g) of onion powder instead.
Nutrition Facts That'll Make You Feel Good About This Soup
This Brazilian Black Bean and Kale Soup isn't just delicious - it's a nutritional powerhouse! Each serving (approximately 1¾ cups or 415ml) contains 420 calories, making it a satisfying but reasonable main course. With 23g of protein per serving, it's excellent for muscle maintenance and satiety. The 45g of carbohydrates provide sustained energy, while 18g of healthy fats help with nutrient absorption.
The combination of black beans and kale makes this soup a fantastic source of dietary fiber, iron, and folate. Black beans provide complex carbohydrates and plant-based protein, while kale adds vital vitamins A, C, and K. The chorizo adds not just flavor but also additional protein and B vitamins. What's more, the olive oil and vegetables contribute essential antioxidants and healthy fats.
Important Allergy Information to Keep in Mind
While this Brazilian Black Bean and Kale Soup is naturally gluten-free, always check your chorizo labels as some varieties may contain gluten-based fillers. The recipe is dairy-free and egg-free, making it suitable for those with these common allergies.
For those with soy allergies, be cautious with the vegetable stock - some commercial brands contain soy-based ingredients. If you have a legume allergy, this recipe unfortunately isn't suitable due to the black beans, which are a key ingredient.
Storage Tips to Keep Your Soup Fresh and Delicious
This soup actually gets better with time as the flavors continue to meld! Store it in an airtight container in the refrigerator for up to 5 days. When reheating, you might need to add a splash of water or stock as the beans tend to absorb liquid over time.
For longer storage, this soup freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving about 1 inch (2.5 cm) of headspace for expansion. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the microwave.
Frequently Asked Questions About Brazilian Black Bean and Kale Soup
Can I use dried beans instead of canned? Yes! Use 1 pound (450g) of dried black beans, soaked overnight. Cook them separately until tender before adding to the soup, and adjust the liquid accordingly.
Is this soup spicy? The heat level depends mainly on your chorizo choice. The basic recipe is mild, but you can add red pepper flakes or hot sauce to taste.
Can I make this in a slow cooker? Absolutely! Sauté the aromatics and chorizo first, then transfer everything except the kale to your slow cooker. Cook on low for 6-8 hours, adding the kale in the last 30 minutes.
How can I make the soup thicker? Mash some of the beans against the side of the pot with a spoon, or blend about 1 cup (240ml) of the soup and return it to the pot.
Final Thoughts on This Soul-Warming Brazilian Soup
This Brazilian Black Bean and Kale Soup is more than just a meal - it's a celebration of South American cuisine that brings together nutrition, flavor, and comfort in one steaming bowl. The combination of smoky chorizo, tender black beans, and nutritious kale creates a satisfying dish that's both authentic and adaptable to modern dietary needs.
Whether you're looking for a hearty weeknight dinner or a crowd-pleasing meal for guests, this soup delivers on all fronts. It's economical, nutritious, and gets better with time - making it perfect for meal prep. As we say in Brazil, "Bom apetite!"
