Feijoada Soup (Brazilian Black Bean and Sausage Soup)
Feijoada Soup (Brazilian Black Bean and Sausage Soup)
Ingredients
For the Soup
- 1 1/2 pounds linguica or smoked sausage, sliced into 1/2-inch rounds
- 1 tablespoon olive oil, as needed
- 2 yellow onion, chopped
- 6 cloves garlic, minced
- 2 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 4 cans canned black beans, 15-ounce each, rinsed and drained
- 2 cans diced tomatoes, 14.5-ounce each, undrained
- 8 cups chicken broth
- 2 bay leaf
- 4 tablespoons lime juice, freshly squeezed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 1/2 cup fresh cilantro, chopped
- 2 orange slices
- 1/2 cup farofa (toasted cassava flour)
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, add the sliced linguica or smoked sausage. Cook over medium heat until browned on both sides, about 8-10 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min
- 2
If needed, add 1 tablespoon of olive oil to the pot. Add the chopped yellow onion and red bell pepper and cook until softened, about 7-10 minutes.
⏱️ 10 min
- 3
Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Add the rinsed and drained black beans, undrained diced tomatoes, chicken broth, and bay leaves to the pot. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Reduce the heat to low, cover, and simmer for 20-25 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 25 min
- 6
Remove the bay leaves. Using an immersion blender, carefully blend about half of the soup directly in the pot until slightly thickened but still chunky. Alternatively, transfer about 4 cups of the soup to a regular blender, blend until smooth, and then return to the pot. (Be cautious when blending hot liquids).
⏱️ 3 min
- 7
Stir the cooked linguica (or smoked sausage) back into the soup. Add the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 8
Ladle the Feijoada Soup into bowls. Garnish with fresh cilantro, orange slices, and a sprinkle of farofa, if desired. Serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Feijoada Soup (Brazilian Black Bean and Sausage Soup)
For the Soup
- 1 1/2 pounds linguica or smoked sausage, sliced into 1/2-inch rounds
- 1 tablespoon olive oil, as needed
- 2 yellow onion, chopped
- 6 cloves garlic, minced
- 2 red bell pepper, diced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 4 cans canned black beans, 15-ounce each, rinsed and drained
- 2 cans diced tomatoes, 14.5-ounce each, undrained
- 8 cups chicken broth
- 2 bay leaf
- 4 tablespoons lime juice, freshly squeezed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 1/2 cup fresh cilantro, chopped
- 2 orange slices
- 1/2 cup farofa (toasted cassava flour)
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, add the sliced linguica or smoked sausage. Cook over medium heat until browned on both sides, about 8-10 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
⏱️ 10 min - 2
If needed, add 1 tablespoon of olive oil to the pot. Add the chopped yellow onion and red bell pepper and cook until softened, about 7-10 minutes.
⏱️ 10 min - 3
Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Add the rinsed and drained black beans, undrained diced tomatoes, chicken broth, and bay leaves to the pot. Bring the mixture to a simmer.
⏱️ 5 min - 5
Reduce the heat to low, cover, and simmer for 20-25 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 25 min - 6
Remove the bay leaves. Using an immersion blender, carefully blend about half of the soup directly in the pot until slightly thickened but still chunky. Alternatively, transfer about 4 cups of the soup to a regular blender, blend until smooth, and then return to the pot. (Be cautious when blending hot liquids).
⏱️ 3 min - 7
Stir the cooked linguica (or smoked sausage) back into the soup. Add the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 8
Ladle the Feijoada Soup into bowls. Garnish with fresh cilantro, orange slices, and a sprinkle of farofa, if desired. Serve hot.
⏱️ 2 min