This creamy black bean soup is hearty, comforting, and ready in under 30 minutes. It’s an easy black bean soup you can make with canned beans or, for the best flavor, from scratch. No matter which you choose, don’t skip the toppings — they bring color, texture, and extra flavor.
If you want to make the beans from scratch, I often use my Vegan Black Beans recipe; it yields plenty for the soup and extras for other meals.
Caldinho de Feijão – Brazilian creamy black bean soup
Oi Gente!
I grew up eating beans — they’re a staple in Brazilian homes and in my recipe archives. Whether freshly cooked or pulled from the freezer, beans are always around. You can make this soup with canned beans, but if you have homemade beans on hand it will be even better.
This creamy black bean soup — caldinho de feijão in Portuguese — is a Brazilian classic. It’s commonly served as a warming appetizer in mugs or small glasses at bars and winter gatherings. It also pairs well with a caipirinha or a splash of cachaça for a true Brazilian touch.
Serve it as a cozy weeknight meal or as part of happy hour, and top it generously with crispy bacon or torresminho (Brazilian chicharrones) for an extra special finish.
Bom apetite!
Black Bean Soup Ingredients
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This soup uses a handful of everyday ingredients:
- Black beans. About 3 cups cooked (or two 15 oz cans with liquid).
- Garlic. Or use a Brazilian sofrito for extra depth.
- Onion and seasonings. Onion, Worcestershire sauce, white wine vinegar, and smoked paprika add balanced flavor. If using canned beans, add a bay leaf and a pinch of cumin to boost the taste.
- Bacon (optional). Crispy bacon makes an excellent topping, and the rendered fat can be used to sauté the aromatics for extra richness.
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
How to make black bean soup
Step 1. If using bacon, heat 1–2 tablespoons of olive oil or use the bacon fat. Fry the diced bacon until crispy, then remove and drain on paper towels.
Step 2. In the same pan, sauté the diced onion in the fat or oil until translucent, about 2–3 minutes. Add the garlic and cook until fragrant, about 1–2 minutes.
Step 3. Add the cooked beans along with their cooking liquid (or canned liquid), 2 cups of water, white wine vinegar, smoked paprika, Worcestershire sauce, and salt and pepper to taste. Bring to a gentle boil for a couple of minutes, then remove from heat.
Step 4. Allow the soup to cool slightly, about 5 minutes, then blend until smooth or to your preferred texture.
Step 5. Serve in bowls or mugs, finish with a drizzle of olive oil, the crispy bacon, and your favorite garnishes.
Can you freeze homemade black bean soup?
Yes. Cool the soup, portion it into freezer-safe containers or bags, and freeze for several weeks. Thaw and reheat when ready to enjoy.
How long does black bean soup last?
Stored in a covered container in the fridge, the soup will keep for about a week.
Should I drain canned black beans for soup?
For this recipe, keep the canning liquid — it helps create the soup’s body. Use a brand you trust and adjust seasoning as needed.
Other beans recipes you’ll love
- Brazilian Black Beans Recipe
- 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 Beans Soup
This creamy black bean soup is delicious, hearty, and packed with comforting flavors. Make it with canned beans or from scratch for more depth — and don’t skip the toppings!
Ingredients
- 3 cups of cooked beans with 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 more for drizzling)
- 1 tsp Worcestershire sauce
- 1 tsp white wine vinegar
- 1/2 tsp smoked paprika
- 3–4 strips thick-cut bacon, diced (optional)
Topping & Garnish Ideas (Optional)
- Lime wedges
- Parsley or cilantro leaves
- Your favorite hot sauce
- Sliced jalapeño or other hot peppers
- Red pepper flakes
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Instructions
- In a medium saucepan, heat 1–2 Tbsp olive oil.
- If using, add the bacon and fry until crispy. Remove and drain on paper towels.
- Add the onion to the pan fat and sauté until translucent, 2–3 minutes.
- Add the garlic and cook until fragrant, about 1–2 minutes.
- Add the beans with liquid, 2 cups water, white wine vinegar, smoked paprika, Worcestershire sauce, and salt and pepper. Bring to a gentle boil, simmer a couple of minutes, then remove from heat.
- Let cool slightly, then blend until creamy using a blender or immersion blender.
- Serve in bowls or mugs and top with crispy bacon, a drizzle of olive oil, and desired garnishes.
Bom Apetite!!
Video
Nutrition
Calories: 219 kcal
Carbohydrates: 23 g
Protein: 10 g
Fat: 10 g
Fiber: 8 g
Let me know how it was!