Cold Weather YUMMMM!

Black Bean Cacao Chipotle Soup        

Now that the weather has turned cooler, soup really hits the spot. This is one of my favorite soup recipes.  Enjoy!

RECIPE
Black Bean Cacao Chipotle Soup        

• 1 tbsp coconut oil
• 2 cans black beans, drained but not rinsed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 large jalapeño pepper, diced & divided
• 1 can diced tomatoes
• 2-4 cups low sodium vegetable broth
• 1 tbsp tomato paste
• 1 chipotle pepper, minced
• 2 tsp unsweetened cocao powder
• 1 tsp cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 bay leaf
• salt and pepper to taste
• juice of 1 lime

INSTRUCTIONS

1. Peel and dice onions. Mince garlic. Clean and mince jalapeño pepper. Drain black beans.
2. Heat coconut oil in a large heavy pot over medium heat.
3. Once hot, add the onions and sauté for 5-10 mins until translucent and starting to brown.
4. Add salt and pepper and stir. Then add tomato paste and chipotle pepper. 1/2 diced jalapeño pepper, garlic, cocoa powder, cumin, cayenne, and coriander. Cook, stirring frequently, until fragrant and tomato paste starts to brown (about 1-2 mins).
5. Stir in diced tomatoes, 2 cups vegetable broth, black beans, and bay leaf.
6. Bring to a boil, reduce heat, and simmer, partially covered, for 20-30 mins.
7. Once flavors have melded, add more broth if the soup is too thick. Season with salt and pepper to taste. If you like a creamy soup, pour in a blender and process until smooth.