1. Can I use canned black beans instead of dried ones?

Yes, canned black beans are a great option for this purple black bean soup recipe . Simply rinse and drain them before adding to the soup. They save time and deliver the same delicious results as dried beans.

2. What other vegetables can I add to this recipe?

You can customize the recipe by including carrots, celery, or even zucchini for additional texture and nutrients. However, the purple vegetables like cabbage and sweet potatoes are essential for the vibrant color and signature taste.

3. Is this soup vegan and gluten-free?

Absolutely! This purple black bean soup recipe is naturally vegan and gluten-free. Just ensure the vegetable broth and any additional toppings, like sour cream or croutons, align with your dietary preferences.

4. How can I make the soup spicier?

To add more heat, include extra chili powder, diced jalapeños, or a pinch of cayenne pepper. Adjust the spice level to suit your preference.

Delicious and Nutritious Purple Black Bean Soup Recipe

Description

A vibrant and hearty purple black bean soup recipe that combines black beans, purple vegetables, and aromatic spices for a nutritious and delicious meal.

Ingredients

Scale

2 cups cooked or canned black beans
1 small head of purple cabbage, chopped
1–2 medium purple sweet potatoes, diced
4 cups vegetable broth
1 medium onion, finely chopped
3–4 garlic cloves, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp chili powder (optional)
2 tbsp olive oil
Salt and black pepper to taste
2 tbsp fresh cilantro, chopped (for garnish)
1 tbsp lime juice (optional)
Avocado slices (optional, for topping)

Instructions

Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent.
Add the purple cabbage and sweet potatoes, stirring to coat with the oil and aromatics.
Sprinkle cumin, paprika, and chili powder over the vegetables. Stir and cook for 1-2 minutes.
Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for 15-20 minutes until the sweet potatoes are tender.
Stir in the black beans and simmer for another 5-10 minutes to meld the flavors.
Blend a portion of the soup for a creamier texture, if desired, then return it to the pot.
Season with salt, pepper, and lime juice to taste. Serve hot with fresh cilantro and optional toppings.

Notes

For a spicier soup, add diced jalapeños or more chili powder.
This recipe is naturally vegan and gluten-free.
Freeze leftovers for up to 3 months in airtight containers.

Prep Time: 15 min
Cook Time: 30 min
Category: Soup
Method: Stove Cooking

Nutrition

Calories: 210
Sugar: 6g
Sodium: 500mg
Fat: 6g
Saturated Fat: 1g
Carbohydrates: 30g
Fiber: 10g
Protein: 8g

Keywords: purple black bean soup recipe, healthy vegan soup, purple vegetable soup