Black Bean Molé Soup Recipes

MOLE BLACK BEAN SOUP WITH DARK CHOCOLATE

Steps:

• Peel and chop the onion and garlic. Chop the red bell pepper and tomatoes. Drain and rinse the sweet corn kernels. Rinse and drain the black beans.
• Heat a large soup pot over a medium heat with a drizzle of oil. Fry the onion, garlic and bell pepper for 5 min. Add the tomatoes, cumin, coriander powder, smoked paprika and a pinch of chipotle powder (spicy!), and cook for 2 min further.
• Add the measured water, stock cube, maple syrup, black beans and sweet corn kernels. Bring to a boil and simmer, covered, for 10-15 min.
• After 10-15 min, crumble the dark chocolate into the soup and let it melt. Season the soup with salt and black pepper to taste. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Juice the limes. Chop the coriander. Have the nachos and salsa at the ready.
• Divide the soup among bowls. Season with lime juice. Top with the sliced avocado, nachos, tomato salsa and chopped fresh coriander.

CREAMY BLACK BEAN SOUP

Steps:

• Chop the tomatoes and place in a blender along with the chopped onion and garlic. Process until you have a smooth sauce.
• Heat the olive oil in a medium saucepan and then pour the tomato sauce.
• Cook the tomato sauce over medium-high heat for about 7-8 minutes until it starts to boil.
• While the tomato sauce is cooking, puree the black beans and their broth in a blender or food processor until they have a fine texture.
• Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results. If the soup is too thick, add the chicken broth a tablespoon at the time to get a creamy texture. Don't pour it all at once, since it could result in a watery soup. Season soup with salt and pepper.
• Simmer the soup, stirring frequently for about 15 minutes. Serve warm with your choice of toppings.

CONTEST-WINNING BLACK BEAN SOUP

Steps:

• In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

EASY BLACK BEAN SOUP

Steps:

• Saute onion in olive oil.
• When onion becomes translucent, add cumin.
• Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
• Add 1 can black beans and 2 cups vegetable broth.
• Bring to a simmer, stirring occasionally.
• Turn off heat.
• Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
• Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
• Serve soup with bowls of red onion and cilantro for garnish.
• I add a bit of cilantro to the pot, too.
• Can be doubled or frozen.