black bean molé soup
I love black bean soup, and I also love molé sauce, so I came up with a soup that incorporates both flavors. You can adjust the heat level by the amount of chile powder you add. If you've never had molé, you may think the addition of the cocoa powder is strange, but it adds a richness and depth to the flavor. And chocolate pairs nicely with chile. Can be topped with crushed tortilla chips, cheese, onions or sour cream.
prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
6 - 8
Ingredients
- 3 cans black beans, low sodium
- 1 box vegetable broth, low sodium (32 oz)
- 1 medium yellow onion, chopped
- 3 - celery ribs, chopped
- 1/2 can diced, fire-roasted tomatoes
- 3 cloves garlic, minced or pressed
- 2 tablespoons cocoa powder, unsweetened
- 1 tablespoon olive oil
- 1 tablespoon chipotle chile powder
- 1 teaspoon cumin
- 1 - lime, zest and 1/2 juice
How To Make black bean molé soup
-
Step 1Heat olive oil over medium heat.
-
Step 2Add onion and celery. Cook until tender and translucent, about 10 minutes.
-
Step 3Add garlic. Cook until tender, about 3 minutes. (Be careful not to burn)
-
Step 4Add beans, vegetable broth, tomatoes, cocoa powder, cumin, and chile powder. Bring to a boil.
-
Step 5Add lime zest and lime juice, then let simmer for 20 – 30 minutes. Broth will thicken as it simmers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Bean Soups
Category:
Other Soups
Category:
Vegetable Soup
Category:
Chili
Tag:
#Quick & Easy
Diet:
Vegetarian
Ingredient:
Beans/Legumes
Method:
Stove Top
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