VEGAN COCOA-BLACK BEAN SOUP

Vegan Cocoa-Black Bean Soup image

A delicious variation on a traditional legume, this vegan soup is silky-smooth, rich, and in the best way surprising-chili spices blend with dark cocoa flavor to make a soup that'll warm up the coldest winter kitchen. Feel free to add more or less spices to taste!

Provided by fiddleronthekitchenroof

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 10h

Yield 8

Number Of Ingredients 16

Previous Next

Ingredients

2 cups dried black beans
8 cups water, or more as needed
1 large bell pepper, chopped
3 tablespoons olive oil, divided
1 ½ medium onions, chopped
4 cloves garlic, pressed
2 teaspoons red pepper flakes
4 ½ tablespoons dark cocoa powder
2 tablespoons white sugar
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon ground cinnamon
½ teaspoon ground paprika
2 large bay leaves
salt and ground black pepper to taste
1 tablespoon red wine vinegar

Steps:

Place black beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
Drain the soaked beans and rinse. Transfer to a soup pot and add 4 cups water or enough to cover; bring to a boil. Reduce heat to low, cover, and simmer until tender, 45 minutes to 1 hour, adding bell pepper during the last 15 minutes. Check beans occasionally to make sure they are still covered in water; add more if necessary.
Heat 2 tablespoons olive oil in a deep frying pan. Add onions and garlic; saute until translucent, about 5 minutes. Add red pepper flakes and saute for about 3 more minutes. Remove as much bean broth from the soup pot as possible and add it to the frying pan; simmer this mixture until it thickens slightly, about 10 minutes. Add this mixture to the soup pot.
Mix cocoa and sugar together in a small bowl, adding some broth and stirring until smooth. Add this mixture to the soup pot along with 4 cups water, cumin, chili powder, cinnamon, paprika, bay leaves, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until soup thickens, about 30 minutes, adding water if too much of the liquid cooks away.
Remove bay leaves. Puree soup with an immersion blender until smooth. Stir in vinegar and remaining 1 tablespoon olive oil and serve.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 39.6 g, Fat 6.6 g, Fiber 9.6 g, Protein 11.8 g, SaturatedFat 1.2 g, Sodium 16.5 mg, Sugar 5.7 g