Purple Black Bean Soup
Discover how to make a vibrant, nutritious purple black bean soup. This easy recipe guide is vegan, hearty, and perfect for any meal.
Ingredients
- 2 cups cooked black beans or 2 cans, drained and rinsed
- 1 cup purple beans or purple heirloom beans
- ½ small head of red cabbage chopped
- 2 carrots peeled and diced
- 1 large onion chopped
- 4 cloves garlic minced
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons lime juice
- Fresh cilantro for garnish
Optional :
- ½ cup chopped bell peppers
- 1 diced jalapeño
- Sliced avocado for topping
Instructions
- Add 2 tablespoons of olive oil to a large pot and warm it over medium heat.
- Add onion and carrots, sauté for 5 minutes until the onion is translucent. Mix in some lime juice and top it off with a sprinkle of fresh cilantro.
- Add black beans, purple beans, and red cabbage. Stir, then pour in the vegetable broth. Please bring it to a boil, then turn the heat down to low.
- Add cumin, coriander, smoked paprika, salt, and pepper. Simmer for 25-30 minutes, stirring occasionally.
- For a creamy soup, blend part using an immersion blender. For a chunky texture, mash some beans with a spoon.
- Add a splash of lime juice and finish with a sprinkle of fresh cilantro.
Notes
Blend more beans for creaminess or leave it chunky by mashing fewer beans.
Add a splash of apple cider vinegar for brightness or jalapeños for heat.
This soup keeps perfectly in the freezer for up to 3 months.