Black Bean Soup
- Prep Time
- Cook Time
- 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
- Ombar 72% Cacao, grated
- Diced avocado
- Chopped coriander
- Fresh lime juice
- Sour cream
Heat olive oil in a large pot over medium-high heat until simmering.
Add the onions, tomatoes and garlic. Cook until onions soften and become translucent, about 5 minutes.
Add the oregano, salt, thyme, cumin, red pepper flakes and black pepper. Stir and cook for another 4 minutes until very fragrant.
Add Ombar chocolate, black beans, broth and stir to mix. Cover and cook for 15 minutes. The soup will be boiling by the end.
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.
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.
Season with more salt to taste and serve with toppings like grated Ombar, diced avocados, queso fresco, chopped cilantro and sour cream.
Store the soup in the fridge for up to 5 days in an airtight container.