A sweet earthy take on this popular soup…
If you’re a fan of Mexican mole and its sweet earthiness, then you’re going to love the combo of mole and black beans. Black bean mole soup is bold – not particularly in heat, but certainly in spices. With its hint of chocolate, nutty undertone, and exotic spices, mole brings flair to black beans. It’s perfect as a hearty lunch or as an appetizer to Mexican meals.
As a topper, our chipotle lime crema gives a nice smoky tang that pairs well with the earthy sweetness of this soup. Ancho powder is part of the holy trinity of chilies that are typically used in mole. It’s earthy and sweet with very little spice. If you want something bolder in the spiciness department, try jumping to guajillo pepper (another holy trinity pepper). Or chipotle powder also works, and it’s a much more common find on spice racks.
Black Bean Mole Soup
- 3 cans black beans 15.5-ounce cans
- 3 cups vegetable broth divided
- 1 yellow onion diced
- 1 ounce bittersweet chocolate chopped
- 4 cloves garlic minced
- 1/2 cup mole sauce
- 2 tablespoons corn oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ancho powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- Salt and black pepper to taste
- in a glass bowl, combine the mole sauce, apple cider vinegar, and 1/2 cup of the vegetable broth. Stir well until fully combined.
- In a soup pot (or high-sided pan) heat the corn oil over medium heat, then saute the yellow onion until translucent (4 to 5 minutes). Add the garlic, cumin, ancho powder, cinnamon, and 1/2 teaspoon salt to the onions and continue cooking, stirring often, for 1 minute.
- Add the mole sauce mix, black beans, and the rest of the vegetable broth to the pot and stir well. Bring the soup to a quick boil, then reduce the heat to medium-low and allow it to simmer for approximately 15 minutes.
About 5 minutes prior to the end of the simmer, add the bittersweet chocolate, stirring often to allow it to melt. Add additional salt and pepper, to taste.
Serve with black beans whole or transfer the soup to a blender and process the soup to your desired consistency. Top with sour cream or crema (optional).
Use store-bought mole sauce or paste, or you can make your own. See our easy mole sauce recipe. If you want more spiciness than ancho pepper provides, try either guajillo or chipotle powder.
If the soup is too thin after processing, place the soup back on the burner and cook over medium to thicken and/or add cornstarch (1 teaspoon at a time) to the soup to thicken it to the desired consistency.