Purple Black Bean Soup Recipe
This Purple Black Bean Soup is a visually stunning dish that combines the earthy flavor of black beans with vibrant purple vegetables like red cabbage and onions. The soup is rich in plant-based protein, fiber, and antioxidants, making it a nourishing choice for lunch or dinner. This recipe serves 4 and is ready in under an hour, offering a comforting meal that's as delicious as it is nutritious.
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.