The South Arm Multicultural Community Kitchen met up for another session.
The first recipe we made was a hearty Brazilian Black Bean Soup which is just great for the winter season.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 8 cloves garlic, chopped
- 3 carrots, diced
- 2 red bell peppers, diced
- 3 (15 ounces) cans black beans, drained and rinsed
- 1 cup orange juice
- 2 cups water, or more
- 2 pinches cayenne pepper, or to taste
- 2 tablespoons ground cumin
- salt and pepper to taste
- organic chicken seasoning to taste, optional
Source: this recipe is adapted from Allrecipes.com (submitted by Liebelune)
Instructions
 Heat olive oil in a stock pot over medium heat. Add onion and cook, stirring until onion is tender. Add garlic and cook for another 30 seconds. |
 Add carrot and red pepper and cook, stirring, until carrot is tender. |
 Add water, orange juice and beans to the pot. |
 Season with cumin, cayenne pepper and chicken seasoning if using. We added zucchini to the soup as we have some excess from another recipe.
Bring to a boil and reduce heat to simmer for 20 minutes. Season with salt and pepper to taste. |
 Use a handheld blender to puree the soup to the texture of your preference. |
