Quick Black Bean Chocolate Soup Recipe

A Spanish-inspired Jewish recipe.

black bean soup


  1. 1 Tablespoon ground cumin
  2. 2/3 cup grated semisweet chocolate or chocolate chips
  3. 3 qts (12 cups) water
  4. 6 bay leaves
  5. 2 cups dry red wine
  6. 3 Tablespoons bottled hot sauce
  7. 1/2 cup tomato paste
  8. 6 cups black beans (2 large cans), drained and rinsed
  9. 1/2 small bunch cilantro, stems cut off
  10. 1 bunch flat parsley, stems and all
  11. 1 large red pepper, seeded and quartered
  12. 4 ribs celery, peeled and cut in thirds
  13. 4 cloves garlic
  14. 1 large onion, quartered
  15. 1/3 cup olive oil
  16. 1 Tablespoon oregano


Heat the oil in a heavy pot.

Make the sofrito: In a food processor, coarsely grind the onion, garlic, celery, pepper, parsley and cilantro. Add ground mixture to the hot oil, and sautee until translucent. Add the beans, tomato paste, wine, hot sauce, bay leaves and water, and bring to a boil. Reduce the heat to medium and cook 30 minutes. Add the chocolate, cumin and oregano and cook for 15 minutes more. Adjust texture and seasonings. Serve hot.

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For nearly thirty years Levana Kirschenbaum has owned and operated a catering business, a bakery and a successful Manhattan restaurant all while raising a family. She has also published two cookbooks.

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