If I want rich, spicy and protein-packed soup I always make this chocolate black bean soup. Only one ingredient makes your kitchen smell like heaven.
It is very fast to make if you have some beans already cooked on hand. Or you can use canned and add vegetable stock.
If not soak beans overnight.
Drain the beans, add 2 garlic cloves, bay leaves, allspice and cover with 1 liter of fresh water. Bring to boil, lower the heat and simmer for 1 hour or until beans are done.
Save the stock and discard the spices.
Heat an oil in a shallow pan over medium heat. Add onions and sauté until translucent. Throw in minced garlic, jalapeño, cumin and oregano and stir until fragrant. Lastly add beans, tomatoes and about half of the stock. Or more if you like thinner consistency. Let it simmer for 10 minutes.
Transfer half of the soup into separate bowl and puree with immersion blender. Pour it back in the pan.
Season with salt and pepper and add chocolate. Stir until chocolate dissolves and serve.
Garnish with generous dollop of vegan sour cream and fresh cilantro.
To make vegan sour cream blitz silken tofu, apple cider vinegar, nutritional yeast and pinch of salt in a blender. Thin with soya milk or water.
PrintChocolate black bean soup
Spicy and filling soup with delightful chocolate flavor.
- Prep Time: 5 min
- Cook Time: 1 hour 15 min
- Total Time: 1 hour 20 minutes
- Yield: 2-3 1x
- Category: Soup
- Cuisine: South American
Ingredients
Scale
For chocolate black bean soup:
- 1 cup dry black beans
- 1 medium onion, chopped
- 4 cloves garlic (2 whole and 2 minced)
- 1 jalapeño, minced
- 1 can tomatoes, chopped
- 2 bay leaves
- 1/2 tsp whole allspice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 pieces of dark chocolate
- salt and pepper to taste
- oil for cooking
For vegan sour cream:
- 1 block of firm silken tofu (12.3oz)
- 3 tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- pinch of salt
- 1–2 tbsp soya milk or water if needed
Instructions
- Soak beans overnight.
- Drain the beans, add 2 garlic cloves, bay leaves, allspice and cover with 1 liter of fresh water. Bring to boil, lower the heat and simmer for 1 hour or until beans are done.
- Save the stock and discard the spices.
- Heat an oil in a shallow pan over medium heat. Add onions and sauté until translucent. Throw in minced garlic, jalapeño, cumin and oregano and stir until fragrant. Lastly add beans, tomatoes and about half of the stock. Or more if you like thinner consistency. Let it simmer for 10 minutes.
- Transfer half of the soup into separate bowl and puree with immersion blender. Pour it back in the pan.
- Season with salt and pepper and add chocolate. Stir until chocolate dissolves and serve.
- Garnish with generous dollop of vegan sour cream and fresh cilantro.
- To make vegan sour cream blitz silken tofu, apple cider vinegar, nutritional yeast and pinch of salt in a blender. Thin with soya milk or water.
Notes
You can use canned beans and add vegetable stock.
Nutrition facts are for 2 big servings.
Nutrition
- Calories: 497
- Sugar: 10.8g
- Sodium: 10mg
- Fat: 9.1g
- Saturated Fat: 3.7g
- Carbohydrates: 80.9g
- Fiber: 17.7g
- Protein: 24.1g
- Cholesterol: 0g
