Black Bean Mocha Soup

By CounterCultureCuisine • April 20, 2011 • 1 Comments

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Author Notes:
In my house, we drink a lot of coffee. Between the two of us, though, we often have leftovers in the pot at the end of the day. I usually put the old coffee in a glass bottle and use it for iced coffee later, but tonight I decided to put it to a different use - making my pot of beans a LOT more interesting! Some leftover coffee and a little espresso powder, layered with luscious dark cocoa, and we've got a complex, bittersweet blend of flavors that is sure to cure your black bean boredom. This soup would taste marvelous with a poached egg on top, or for a lighter meal serve alongside some jasmine rice seasoned with salt and lemon juice.

- CounterCultureCuisine

Serves 4

1 tablespoon olive oil
1 yellow onion, chopped
4 cups cooked black beans
2 cups brewed coffee
1 cup vegetable broth
2 teaspoons dark cocoa powder
1 teaspoon espresso powder
1 pinch cayenne
1 pinch cinnamon
zest of 1 lemon
1 teaspoon honey
salt, to taste

In a large pot, add olive oil and heat over medium-high. Add onions and saute until soft, about 7 minutes. Add beans and stir to combine. Add remaining ingredients and bring to a simmer. Using a hand blender, puree soup until it becomes smooth and creamy. Adjust salt and spices, if necessary. Serve immediately.