Brazilian Gluten-Free Black Bean Soup

A creamy and traditional Brazilian soup, perfect for gluten-free diets.

Steps

1. Heat the oil in a large saucepan over medium heat. Once hot, add the onion, garlic, carrots and celery and cook, stirring often, until softened. 2. Add the beans and vegetable stock, stirring to combine. Bring to a boil, then reduce the heat and simmer for 20 minutes. 3. Add the tomato paste and stir to combine. Simmer for an additional 20 minutes. 4. Whisk together the eggs in a small bowl. Reduce the heat to low and slowly pour the eggs into the soup. Stir gently to combine and cook for 1 minute. 5. Season with salt, pepper and oregano, and serve.

- 2 tablespoons vegetable oil - 1 red onion, diced - 2 cloves garlic, finely minced - 2 large carrots, diced - 2 stalks celery, diced - 1 cup cooked, rinsed black beans - 2 cups vegetable stock - 2 tablespoons tomato paste - 2 eggs - Salt, pepper and dried oregano to taste