Black Bean Soup

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Ombar Choc Chilli 1
  • recipes_preptime 10 Minutes
    Prep Time
  • recipes_cooktime 30 Minutes
    Cook Time
  • recipes_serves 6

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  • 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


  • 1.

    Heat olive oil in a large pot over medium-high heat until simmering.

  • 2.

    Add the onions, tomatoes and garlic. Cook until onions soften and become translucent, about 5 minutes.

  • 3.

    Add the oregano, salt, thyme, cumin, red pepper flakes and black pepper. Stir and cook for another 4 minutes until very fragrant.

  • 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.

  • 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.

  • 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.

  • 7.

    Season with more salt to taste and serve with toppings like grated Ombar, diced avocados, queso fresco, chopped cilantro and sour cream.

  • 8.

    Store the soup in the fridge for up to 5 days in an airtight container.