Vegan Cocoa Black Bean Soup Recipes

VEGAN BLACK BEAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
• Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

EASY VEGAN BLACK BEAN SOUP

Steps:

• Heat olive oil in a stockpot over medium-high heat; saute onion, green bell pepper, celery, carrot, and garlic until onion is translucent, about 5 minutes. Add black beans, diced tomatoes, water, and cumin to onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have combined, at least 20 minutes.

VEGAN COCOA-BLACK BEAN SOUP

Steps:

• Place black beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Drain the soaked beans and rinse. Transfer to a soup pot and add 4 cups water or enough to cover; bring to a boil. Reduce heat to low, cover, and simmer until tender, 45 minutes to 1 hour, adding bell pepper during the last 15 minutes. Check beans occasionally to make sure they are still covered in water; add more if necessary.
• Heat 2 tablespoons olive oil in a deep frying pan. Add onions and garlic; saute until translucent, about 5 minutes. Add red pepper flakes and saute for about 3 more minutes. Remove as much bean broth from the soup pot as possible and add it to the frying pan; simmer this mixture until it thickens slightly, about 10 minutes. Add this mixture to the soup pot.
• Mix cocoa and sugar together in a small bowl, adding some broth and stirring until smooth. Add this mixture to the soup pot along with 4 cups water, cumin, chili powder, cinnamon, paprika, bay leaves, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until soup thickens, about 30 minutes, adding water if too much of the liquid cooks away.
• Remove bay leaves. Puree soup with an immersion blender until smooth. Stir in vinegar and remaining 1 tablespoon olive oil and serve.

VEGETARIAN/VEGAN BLACK BEAN SOUP

Steps:

• If you like, you can presoak the beans overnight to reduce cooking time; the cooking time here assumes you haven't.
• Heat oil in a large pot, then saute the onion, carrots, celery, and garlic until softened but not browned (about 3 minutes).
• Add beans and water.
• Bring to a boil.
• Add cumin, coriander, salt, and pepper.
• Lower heat and simmer, stirring occasionally, 2 1/2 hours or more, until beans are beginning to fall apart and the surrounding liquid has thickened.
• Adjust seasoning.
• Serve with sour cream or yogurt, and/or any of the other toppings.
• For the vegan option omit the sour cream or yogurt.

COCONUT-BLACK BEAN SOUP

Steps:

• Combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.