1. Recipes

How to Make Vegan Cocoa-Black Bean Soup - A Step-by-Step Guide

As the demand for plant-based foods continues to rise, so does the creativity of vegan recipes. One such dish that has gained popularity in recent years is Vegan Cocoa-Black Bean Soup. This hearty and flavorful soup is not only delicious, but also packed with protein and nutrients, making it a perfect option for a satisfying and healthy meal.

The combination of cocoa and black beans may sound unconventional, but the rich and slightly sweet flavor of cocoa pairs beautifully with the ear...

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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 (Optional)
  • salt and ground black pepper to taste
  • 1 tablespoon red wine vinegar

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 45 mins
  • Additional Time: 8 hrs
  • Total Time: 10 hrs
  • Servings: 8
  • Yield: 8 servings

  • 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

    251 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 17mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 10g
    • Total Sugars: 6g
    • Protein: 12g
    • Vitamin C: 19mg
    • Calcium: 89mg
    • Iron: 4mg
    • Potassium: 877mg

    Categories

    Vegan recipes
    Cocoa recipes
    Black bean recipes
    Soup recipes