Vegan Cocoa-Black Bean Soup

Chili spices blend with dark cocoa in this silky-smooth and rich vegan black bean soup that will warm you up on even the coldest winter day.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr
• Calories: 251 Calories

Ingredients

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

Recipe Instructions

Step 1

Place black beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove bay leaves. Puree soup with an immersion blender until smooth. Stir in vinegar and remaining 1 tablespoon olive oil and serve.