Just as cacao adds depth to mole sauce, it works wonders here too, bringing complexity, richness, and a pleasant, subtle bitterness to this comforting soup. A cool garnish of sour cream and mint provides a stunning contrast.
Tip
Adding salt to onions as they sauté helps draw out water so onions soften more efficiently.
Cocoa-Spiced Bean Soup
Ingredients
- 1 cup (250 mL) dried black beans
- 1 Tbsp (15 mL) grapeseed oil or sunflower oil
- 1 large yellow onion, chopped
- 3/4 tsp (4 mL) salt, divided
- 2 medium carrots, chopped
- 2 garlic cloves, minced
- 2 Tbsp (30 mL) cacao powder
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) crushed red pepper flakes
- 398 mL (14 oz) can diced fire-roasted tomatoes
- 1/3 cup (80 mL) sour cream
- 1/4 cup (60 mL) sliced mint
Nutrition
Per serving:
- calories278
- protein13g
- fat8g
- saturated fat3g
- trans fat0g
- carbohydrates41g
- sugars6g
- fibre10g
- sodium562mg
Directions
01
Place beans in large bowl, cover with water, and let soak for several (6 or more) hours. Drain.
02
Heat oil in large saucepan over medium heat. Add onion and 1/2 tsp (2 mL) salt to pan and heat until onion is softened and translucent. Place carrots and garlic in pan; heat for 2 minutes. Stir in cacao powder, coriander, cinnamon, red pepper flakes, and remaining 1/4 tsp (1 mL) salt; heat for 30 seconds. Place drained beans, tomatoes, and 4 cups (1 L) water in pan, bring to a rolling boil, reduce heat to low, and simmer, covered, for 45 minutes, or until beans are tender.
03
Place soup in serving bowls, top with dollops of sour cream, and sprinkle mint overtop.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
