Brazilian Black Bean Soup


1 cup dry black beans, soaked overnight.
4 Bay Leaves
Sea salt to taste
4 cups water
1 small cauliflower OR green cabbage ( 1 1/3 cups sliced)
1 teas oil
1 large Spanish onion
3 gloves garlic, sliced
1-2 teas. cumin seed
2 inch piece of ginger, peeled and grated.
1/3 cup cilantro.


Boil and simmer beans with bay leaves in 4 cups of water until beans are soft. Add cauliflower. Saute onion, cumin seeds, garlic in oil. Add them to the beans and simmer about 20 minutes until cauliflower is soft. Squeeze grated ginger into pot. Puree half or all the soup in blender or food processor with the cilantro. Return pureed soup to pot and mix with the remaining soup, if any. Season to taste with fresh lime wedges, salsa, or sea salt.

Note** Sometimes I omit bay leaves and cumin seeds. It does not effect the taste of the soup because the cilantro has a strong taste.

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