Sopa de Feijão

This simple Brazilian bean soup is smooth, savory, and deeply comforting, with creamy pinto beans, sweet onion, garlic, and just enough bacon to add smoky richness. Fresh cilantro at the end keeps the flavor bright and lively, balancing the earthy beans beautifully.

Nutrition · per serving

264kcal

14.5gProtein

30.2gCarbs

9.1gFat

9.8gFiber

2 servings

Ingredients

10 items

Soup base

cooked pinto beans, drained but with 120 ml bean cooking liquid or water reserved300 g

lean bacon, finely diced40 g

onion, finely chopped80 g

garlic, minced3 cloves (9 g)

olive oil5 ml

bay leaf1

water350 ml

salt3 g, or to taste

black pepper1 g

Finish and garnish

cilantro, finely chopped10 g

Tips

•For a lower-fat result, use lean bacon and do not add more oil than listed; the bacon provides most of the flavor.
•If you want an even silkier soup, pass the blended soup through a sieve, though this is optional for a beginner recipe.
•This soup is excellent with a small wedge of lime or a slice of toasted bread on the side, but these are not included in the nutrition.
•Canned pinto beans can be used: rinse well and reserve plain water instead of bean broth.

Steps

1
Prepare all ingredients first: finely dice the bacon, chop the onion, mince the garlic, and chop the cilantro. If your beans are not already cooked, this recipe will take much longer; for the 45-minute limit, use pre-cooked beans.
40 g lean bacon, finely diced80 g onion, finely chopped3 cloves (9 g) garlic, minced10 g cilantro, finely chopped300 g cooked pinto beans, drained but with 120 ml bean cooking liquid or water reserved
2
Heat a medium saucepan over medium heat. Add the olive oil and bacon, and cook for 3-4 minutes until the bacon renders some fat and lightly browns but does not become hard; keeping it only lightly crisp helps the soup stay tender and not greasy.
5 ml olive oil40 g lean bacon, finely diced
3
Add the onion and cook for 4 minutes, stirring often, until softened and translucent. Add the garlic and cook for 30 seconds more, just until fragrant; do not let it brown or it can taste bitter.
80 g onion, finely chopped3 cloves (9 g) garlic, minced
4
Add the cooked beans, reserved bean liquid, water, bay leaf, salt, and black pepper. Stir well, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15 minutes so the flavors meld and the liquid reduces slightly.
300 g cooked pinto beans, drained but with 120 ml bean cooking liquid or water reserved350 ml water1 bay leaf3 g, or to taste salt1 g black pepper
5
Remove and discard the bay leaf. Blend the soup until mostly smooth using an immersion blender directly in the pot, or carefully transfer to a blender. Leave a little texture for a more traditional feel. If it seems too thick, add a splash of water; if too thin, simmer 2-3 minutes more.
1 bay leaf
6
Stir in about two-thirds of the cilantro and simmer for 1 minute. Taste and adjust salt if needed.
10 g cilantro, finely chopped3 g, or to taste salt
7
Ladle into warm bowls and top with the remaining cilantro. Serve immediately.
10 g cilantro, finely chopped

Origin & History

Sopa de feijão is a homestyle staple in Brazil, made in many regional and family variations as a comforting way to use cooked beans, often leftovers from the daily meal. Some versions are brothy, while others are blended and enriched with aromatics, herbs, and a little pork for depth.

brazilian bean soup pinto beans bacon lowfat beginner stovetop

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Sopa de Feijão

Steps

Prepare all ingredients first: finely dice the bacon, chop the onion, mince the garlic, and chop the cilantro. If your beans are not already cooked, this recipe will take much longer; for the 45-minute limit, use pre-cooked beans.

40 g lean bacon, finely diced80 g onion, finely chopped3 cloves (9 g) garlic, minced10 g cilantro, finely chopped300 g cooked pinto beans, drained but with 120 ml bean cooking liquid or water reserved

Heat a medium saucepan over medium heat. Add the olive oil and bacon, and cook for 3-4 minutes until the bacon renders some fat and lightly browns but does not become hard; keeping it only lightly crisp helps the soup stay tender and not greasy.

5 ml olive oil40 g lean bacon, finely diced

Add the onion and cook for 4 minutes, stirring often, until softened and translucent. Add the garlic and cook for 30 seconds more, just until fragrant; do not let it brown or it can taste bitter.

80 g onion, finely chopped3 cloves (9 g) garlic, minced

Add the cooked beans, reserved bean liquid, water, bay leaf, salt, and black pepper. Stir well, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15 minutes so the flavors meld and the liquid reduces slightly.

300 g cooked pinto beans, drained but with 120 ml bean cooking liquid or water reserved350 ml water1 bay leaf3 g, or to taste salt1 g black pepper

Remove and discard the bay leaf. Blend the soup until mostly smooth using an immersion blender directly in the pot, or carefully transfer to a blender. Leave a little texture for a more traditional feel. If it seems too thick, add a splash of water; if too thin, simmer 2-3 minutes more.

1 bay leaf

Stir in about two-thirds of the cilantro and simmer for 1 minute. Taste and adjust salt if needed.

10 g cilantro, finely chopped3 g, or to taste salt

Ladle into warm bowls and top with the remaining cilantro. Serve immediately.

10 g cilantro, finely chopped