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People would ask me "what makes this soup Brazilian?"  

The answer is the citrus and the spices.  It makes Brazilian Black Bean Soupan ordinary muddy tasting  black bean soup into something that makes a party in your mouth!!  It has a bit of a kick in the heat department too.

Recipe By     : Sitara
Serving Size  : 8    Preparation Time :2:00
Categories    : Soups

  Amount      Measure       Ingredient -- Preparation Method
    --------      ------------         --------------------------------
   1               pound             dried black beans -- soaked overnight
   2              tablespoons   oil
   1             medium           onion -- chopped
   2             teaspoons      chopped garlic
   2             teaspoons      coriander
   3             teaspoons      cumin
  1/4           teaspoon       cayenne
  1/2           teaspoon       dry mustard
   1             large              carrot -- sliced
   2             stalks             celery -- diced
  1/2           large              green pepper -- chopped
   1            quart               stock - chicken or vegetable (more if needed)
   3            tablespoons   sherry
   3            ounces           orange juice
   2            teaspoons     lemon juice

Soak the black beans overnight in your soup pot.   Rinse and drain before starting your soup.

1.   Put beans on to cook with stock.

2.  Add vegetables and cook till beans are tender.  Add some stock if soup seems too thick.

3.  Add seasonings and check for flavor.  Simmer for 10 minutes more.

You can make this soup as spicy as you like by adding or subtracting the amount of cayenne you use.
This is one of those soups that, once you start eating it, you have a hard time stopping.