This is a soup that I HAD to add to my blog because it is so unique and beautiful. My pictures did not turn out very good for it but you can at least see how tasty it looks. This recipe comes from the February 2011 VegNews magazine. I did however not use the oil as indicated but instead steamed in a little water and will list the recipe as I made it.
This is a warming soup that is very filling and satisfying because of the smooth beans. The cocoa really gives it a unique flavor, one I have not had before and one worth trying at least once. I can say my husband and 2 year old son were not fans of it but my 6 year old and I enjoyed it so 50-50! Try it and decide for yourself.
Cocoa-infused Black Bean Soup
2 Tablespoons water
1 red onion, diced
3 bay leaves
1/2 teaspoon sea salt
2 stalks celery, diced
1 green bell pepper, diced
1 cup no-salt added tomato puree
2 low-sodium vegetable bullion cubes
4 cups water
1 (25-ounce) can low-sodium black beans, rinsed and drained
2 Tablespoon Dutch-process cocoa
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika (or hot paprika)
1 cup coarsely chopped fresh cilantro
Heat large pot over medium heat and add onion, bay leaves, and salt. Stir until onions soften, 4-5 minutes adding water as needed to keep from burning.
Add celery, carrots, and bell pepper and continue cooking, stirring occasionally, until all vegetables soften, 7-8 minutes.
Add tomato puree, bouillon cubes, and water and bring to a boil. Reduce heat to a simmer and cook for 15 minutes or until vegetables are very tender.
Stir in beans, cocoa, pepper, and paprika; simmer for 5 minutes. Stir in cilantro and serve. ENJOY!