This creamy black bean soup is rich, comforting, and ready in under 30 minutes. It’s an easy recipe you can make with canned black beans or with homemade beans for deeper flavor. Whatever you choose, don’t skip the toppings — they add color, texture, and extra flavor that make this soup truly memorable.
Caldinho de Feijão – Brazilian creamy black bean soup
I grew up eating beans and they’re a staple in Brazilian kitchens. Caldinho de feijão — a creamy black bean soup — is a classic comfort dish that appears at home dinners, bar snacks, and winter gatherings. In Brazil it’s often served in mugs or small glasses as an appetizer, and it’s frequently paired with cachaça or a caipirinha for a true local experience.
This soup is versatile: make it simple for a weeknight meal or dress it up as a party appetizer. If you have homemade black beans on hand, use them for the best flavor. If you’re using canned beans, keep the cooking liquid to help build the soup’s body and flavor. Crispy bacon or torresminho (Brazilian chicharrones) are classic toppings, but there are plenty of excellent garnish options to customize each bowl.
Bom apetite! I hope you enjoy this warming, flavorful soup as much as I do.
Black Bean Soup Ingredients
This simple soup relies on a few pantry ingredients and optional toppings to make a big impact.
- Black beans: About 3 cups cooked (including cooking liquid) or two 15 oz cans with their liquid.
- Garlic: Fresh minced garlic or a prepared sofrito adds great flavor.
- Onion: One small onion, diced.
- Seasonings & flavorings: White wine vinegar, Worcestershire sauce, and smoked paprika form the flavor base. If you’re using canned beans, a bay leaf and a pinch of cumin boost the taste.
- Olive oil or bacon fat: For sautéing the aromatics and finishing the soup with a drizzle.
- Bacon: Optional, but crispy bacon adds texture and a savory finish. For a vegetarian version, use olive oil instead of bacon fat.
More Topping & Garnish Ideas
- Lime wedges
- Red pepper flakes
- Sliced jalapeños
- Hot sauce
- Fresh parsley or cilantro
- Chicharrones
- Extra olive oil
- Freshly ground black pepper
You’ll also need
- A medium saucepan
- A blender or an immersion blender to puree the soup
How to make black bean soup
Step 1. If using bacon, warm 1–2 tablespoons of olive oil or bacon fat in a medium saucepan. Add diced bacon and fry until crispy. Remove the bacon and drain on paper towels, reserving the fat in the pan.
Step 2. Add the diced onion to the hot fat or oil and sauté until translucent, 2–3 minutes. Stir in the minced garlic and cook until fragrant, about 1–2 minutes.
Step 3. Add the cooked black beans with their liquid (or canned beans with liquid), 2 cups water, white wine vinegar, Worcestershire sauce, smoked paprika, and a bay leaf and pinch of cumin if using canned beans. Stir, bring to a gentle boil for a minute or two, then turn off the heat.
Step 4. Let the soup cool slightly, 3–5 minutes, then puree until smooth using a blender or immersion blender. Blend to your preferred texture — silky smooth or slightly chunky.
Step 5. Return the soup to the pan to rewarm if needed. Taste and adjust seasoning with salt, pepper, or more vinegar. Serve in bowls or mugs with a drizzle of olive oil, the crispy bacon, and your favorite garnishes.
Can you freeze homemade black bean soup?
Yes. Allow the soup to cool completely, then portion it into freezer-safe containers or bags. It will keep well for several weeks. Thaw in the fridge and gently reheat on the stove.
How long does black bean soup last?
Stored in an airtight container in the refrigerator, this soup will keep for about 4–7 days. It’s often eaten even sooner because it’s so good.
Should I drain canned black beans for soup?
For this recipe, don’t drain them. The canning liquid helps build the soup’s texture and flavor. Use a brand you trust and season to taste.
Other Beans Recipes you’ll Love
- Brazilian Black Beans Recipe (homemade beans are ideal for this soup)
- Instant Pot Pinto Beans
More Brazilian Soups to Try
- Caldo Verde – Portuguese Green Soup
- Canja de Galinha – Brazilian Chicken and Rice Soup
- Brazilian Sweet Corn Chowder
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Creamy Black Bean Soup
A comforting, savory black bean soup that’s quick to make and perfect for topping with crispy bacon, fresh herbs, lime, and hot sauce.
Ingredients
- 3 cups cooked black beans with their liquid (or 2 x 15 oz cans with liquid)
- 2–3 Tbsp Brazilian sofrito or 5 cloves garlic, minced
- 1 small onion, diced
- 1–2 Tbsp olive oil (plus extra for drizzling)
- 1 tsp Worcestershire sauce
- 1 tsp white wine vinegar
- 1/2 tsp smoked paprika
- 3–4 strips thick-cut bacon, diced (optional)
Toppings & Garnishes (optional)
- Lime wedges
- Parsley or cilantro
- Hot sauce
- Sliced jalapeño
- Red pepper flakes
Instructions
- Heat 1–2 Tbsp olive oil or reserved bacon fat in a medium saucepan.
- Add diced bacon and cook until crispy. Remove and drain on paper towels, leaving the fat in the pan.
- Sauté the diced onion in the fat until translucent, about 2–3 minutes. Add garlic and cook until fragrant, 1–2 minutes.
- Add the beans with liquid, 2 cups water, white wine vinegar, smoked paprika, Worcestershire sauce, and salt and pepper to taste. Bring to a gentle boil for a minute or two, then turn off the heat.
- Allow the soup to cool briefly, then puree until smooth with a blender or immersion blender. Adjust texture to your liking.
- Rewarm if necessary, serve in bowls or mugs, and top with a drizzle of olive oil, crispy bacon, and desired garnishes.
Bom apetite!
Nutrition (per serving)
Calories: 219 kcal • Carbohydrates: 23 g • Protein: 10 g • Fat: 10 g • Fiber: 8 g