Purple Black Bean Soup
Purple black bean soup is a vibrant, nutrient-packed dish that combines the earthy richness of black beans with the vibrant hues and health benefits of purple vegetables. This hearty soup is perfect for a comforting meal that’s as visually stunning as it is delicious.
Equipment
- Large Pot
- Immersion Blender
Ingredients
Core Ingredients
- 2 cups dried black beans or 4 cups canned black beans
- 1 medium red cabbage chopped
- 2 medium purple carrots chopped
- 1 medium onion diced
- 4 cloves garlic minced
- 6 cups vegetable broth
- 1 can diced tomatoes 14.5 oz
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
Optional Garnishes
- fresh cilantro chopped
- avocado slices
- lime wedges
Instructions
- If using dried black beans, soak them overnight in water. Drain and rinse before cooking.
- Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking until fragrant and slightly golden.
- Add the chopped red cabbage and purple carrots, stirring until they begin to soften.
- Stir in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1-2 minutes to release the spices' aromas.
- Add the soaked black beans (or canned beans) and diced tomatoes to the pot. Pour in the vegetable broth, ensuring all ingredients are submerged.
- Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 30-40 minutes, or until the beans are tender.
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Adjust seasoning to taste. Serve hot, garnished with fresh cilantro, avocado slices, and lime wedges.
Notes
For a richer flavor, you can add a splash of coconut milk or cream before serving. This soup pairs well with crusty bread or a side salad for a complete meal.