Cocoa-Infused Black Bean Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, diced
  • 3 bay leaves
  • 1/2 teaspoon sea salt
  • 2stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 green bell pepper, diced
  • 1 cup no-salt-added tomato purée
  • 2 low-sodium vegetable bouillon cubes
  • 4cups water
  • 1(25-ounce) can low-sodium black beans, rinsed and drained
  • 2tablespoons Dutch-process cocoa
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika (or hot paprika)
  • 1cup coarsely chopped fresh cilantro
  1. Heat oil in a large pot over medium heat and add onion, bay leaves, and salt. Stir occasionally until onions are softened, 4–5 minutes. Add celery, carrots, and green pepper and continue cooking, stirring occasionally, until all vegetables are softened, 7–8 minutes. Add tomato purée, bouillon cubes, and water and bring to a boil. Reduce heat to maintain a simmer and cook for about 15 minutes, or until vegetables are very tender.
  2. Stir in beans, cocoa, pepper, and paprika and return to a simmer for about 5 minutes. Stir in cilantro and serve.
Recipe Notes
Nutrition Facts
Cocoa-Infused Black Bean Soup
Amount Per Serving
Calories 180 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Monounsaturated Fat 4g
Sodium 383mg 16%
Total Carbohydrates 27g 9%
Dietary Fiber 8g 32%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.


PER SERVING: 180 cal, 6g fat (4g mono, 0g poly, 1g sat), 0mg chol, 7g protein, 27g carb, 8g fiber, 383mg sodium