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