Purple Black Bean Soup Recipe
Dive into the rich, earthy flavors of Purple Black Bean Soup! Packed with hearty black beans, vibrant purple cabbage, and a blend of spices, this colorful soup is both nutritious and satisfying. Perfect as a comforting meal on chilly days, download the recipe and create this eye-catching dish today.
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 3 garlic cloves, minced
- 1 cup shredded purple cabbage
- 1 large carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional)
- 4 cups black beans, cooked (or 2 cans, rinsed and drained)
- 3 cups vegetable broth
- 1 cup diced tomatoes (fresh or canned)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Optional toppings: Sour cream, diced avocado, tortilla chips
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the red onion and garlic, and sauté until softened and fragrant, about 3 minutes.
- Add Cabbage and Carrot: Stir in the shredded purple cabbage and diced carrot. Cook for 5-7 minutes until the vegetables begin to soften.
- Season and Add Beans: Sprinkle in the cumin, smoked paprika, and chili powder (if using). Stir well to coat the vegetables with spices. Add the black beans, vegetable broth, and diced tomatoes.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, allowing the flavors to meld.
- Blend (Optional): For a creamier texture, blend a portion of the soup using an immersion blender or transfer some to a blender. Stir the blended soup back into the pot.
- Season and Serve: Stir in lime juice and season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro and your favorite toppings.
Notes
Optional: Add a dollop of sour cream or a handful of crushed tortilla chips for extra flavor and texture. Enjoy this vibrant soup that’s as nutritious as it is delicious.