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Purple Black Bean Soup

Purple Black Bean Soup Recipe

5 from 5 votes
A vibrant and hearty soup made with purple cabbage, black beans, and a blend of spices, perfect for a nourishing and filling meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 medium carrot diced
  • 1 small bell pepper diced (red or yellow)
  • 4 cups purple cabbage shredded
  • 2 15 oz cans black beans, drained and rinsed
  • 4 cups vegetable broth or chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Can opener (for beans)
  • Spoon or spatula
  • Immersion blender or standard blender (optional)

Method
 

Prepare the Vegetables:
  1. Heat the olive oil over medium heat in a large pot or Dutch oven.
  2. Include the chopped onion, garlic and cubed carrot. Sauté until softened, about 5 minutes.
Cook the Cabbage:
  1. Plus, shredded purple cabbage and diced bell pepper. Continue to cook for 5-7 minutes, stirring occasionally until the cabbage is softened.
Add the Beans and Broth:
  1. Add the black beans and vegetable broth and stir. Mix well.
Season the Soup:
  1. Incorporate cumin, smoked paprika, chilli powder, and mountainous salt and pepper. Combine thoroughly, boil, tighten to features and cook for 20 minutes.
Blend (Optional):
  1. Alternatively, for a smoother texture, you can use an immersion blender to blend part of the soup or transfer half the soup to a blender and blend until smooth. Rejoin the blended/processed part into the pot.
Finish the Soup:
  1. Stir in lime juice.
Serve:
  1. Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve hot.

Notes

For extra creaminess, you can add a splash of coconut milk or heavy cream at the end.
This soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Purple Black Bean Soup