Black Bean Soup
- Prep Time
- Cook Time
- Serves
Ingredients
- 1 ½ tbsp olive oil
- 1 large onion, diced
- 2 large tomatoes, chopped
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp salt, plus more to taste
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp dried chilli flakes, plus more if you prefer it extra spicy
- ½ tsp black pepper
- 50g Ombar 72% Cacao, very finely chopped
- 3 400g tins black beans, drained and rinsed
- 600ml vegetable stock
Optional Toppings
- Ombar 72% Cacao, grated
- Diced avocado
- Chopped coriander
- Fresh lime juice
- Sour cream
Method
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1.
Heat olive oil in a large pot over medium-high heat until simmering.
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2.
Add the onions, tomatoes and garlic. Cook until onions soften and become translucent, about 5 minutes.
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3.
Add the oregano, salt, thyme, cumin, red pepper flakes and black pepper. Stir and cook for another 4 minutes until very fragrant.
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4.
Add Ombar chocolate, black beans, broth and stir to mix. Cover and cook for 15 minutes. The soup will be boiling by the end.
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5.
Uncover and carefully blend the soup with a hand held immersion blender until it reaches your desired consistency. If you don’t have an immersion blender, carefully transfer some of the soup into a large blender using a ladle and blend until smooth. Then return the pureed soup to the pot and stir.
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6.
Cook uncovered for another 5-10 minutes, until the soup reaches your preferred thickness. If you cook it too long and want to thin it out, add more stock.
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7.
Season with more salt to taste and serve with toppings like grated Ombar, diced avocados, queso fresco, chopped cilantro and sour cream.
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8.
Store the soup in the fridge for up to 5 days in an airtight container.