Hey there, food adventurers! Alicia Springer here, bringing you a soup that’s as bold in flavor as it is in color. Meet the Purple Black Bean Soup—a one-pot wonder that’s hearty, vegan, and full of plant-powered nutrition. With the rich, smoky flavor of black beans and the vibrant purple hues of red cabbage and onions, this dish is a feast for both the eyes and the stomach. Whether you’re cooking for a weeknight meal or meal-prepping for the week, this soup is guaranteed to warm your heart and brighten your bowl!
Purple Black Bean Soup Recipe
Ingredients
- 1 tbsp olive oil
- 1 medium red onion diced
- 3 cloves garlic minced
- 2 cups shredded red cabbage
- 2 medium carrots diced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 2 cans 15 oz each black beans, drained and rinsed
- 4 cups vegetable broth
- 1 tbsp lime juice plus extra wedges for serving
- Optional toppings: diced avocado cilantro, tortilla chips, or a dollop of vegan sour cream
Instructions
Sauté the Vegetables
- Heat olive oil in a large pot over medium heat.
- Add the red onion and garlic, and sauté for 3-4 minutes until fragrant and softened.
Add Cabbage and Carrots
- Stir in the shredded red cabbage and diced carrots.
- Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
Season the Base
- Sprinkle in the smoked paprika, cumin, chili powder, salt, and black pepper.
- Stir well to coat the vegetables in the spices.
Simmer the Soup
- Add the black beans and vegetable broth.
- Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes, until the vegetables are tender and the flavors meld.
Blend for Creaminess (Optional)
- For a creamier texture, use an immersion blender to blend part of the soup, or transfer 1-2 cups to a blender and puree, then stir back into the pot.
Finish with Lime Juice
- Stir in the lime juice and adjust the seasoning to taste.
Serve and Garnish
- Ladle the soup into bowls and top with your favorite garnishes like avocado, cilantro, or tortilla chips.
- Serve with lime wedges on the side.
Notes
Nutritional Information (per serving, without toppings)
- Calories: 220
- Protein: 9g
- Carbohydrates: 37g
- Fiber: 11g
- Fat: 4g
- Sugar: 7g
Notes
- Use canned black beans for convenience, or cook your own from scratch for a richer flavor.
- Adjust the spices to your heat preference by adding more chili powder or a pinch of cayenne.
- Leftovers store well in the fridge for up to 4 days or in the freezer for up to 3 months.
Variations
- Spicy Kick: Add a diced jalapeño when sautéing the onion and garlic for extra heat.
- Protein Boost: Stir in some cooked quinoa or shredded chicken (if not vegan) for added protein.
- Green Goodness: Toss in a handful of spinach or kale during the last 5 minutes of cooking for extra greens.
Suggestions
Pair this soup with a slice of crusty bread or a warm tortilla for dipping. A side salad with avocado and lime dressing complements the flavors beautifully. Don’t forget to garnish generously with cilantro and a squeeze of fresh lime for that finishing touch!Final Thoughts
This Purple Black Bean Soup is a showstopper for both its vibrant color and its satisfying, smoky flavor. Whether you’re cozying up on a cold day or looking to add more plant-based meals to your week, this recipe is a must-try. Share your colorful creations with Recipe Conductor, and let us know how you made it your own. Happy cooking!
