Purple Black Bean Soup is certain dishes that immediately bring me back to my childhood, to rainy afternoons in my grandmother’s kitchen, when the windows would steam up and it would feel so warm and cozy inside because something would always be simmering on the stove.
I was hooked the first time she threw purple cabbage into her standard, black bean soup, giving the broth a deep, rich color and a soft sweetness that made every bite special.
Great for throwing together on a chilly weeknight or a meatless Monday, this one is packed full of hearty black beans, soft purple cabbage, garlic, cumin, and a splash of lime.
Vegan she calls it and it is colorful, nourishing, and bursting with the kind of deep, earthy flavor that you’ll want to take a second bite of, and a third.
How To Make Purple Black Bean Soup?
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Cuisine: Mexican-inspired
- Course: Soup
- Difficulty Level: Easy
- Yield: 4-6 servings
- Calories per Serving: ~250
Ingredients
- 1 tablespoon olive oil
- 1 cup dried purple black beans, soaked and rinsed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 1 bell pepper (red or yellow), diced
- 2 cups purple cabbage, shredded
- 4 cups vegetable broth (or chicken broth if preferred)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Prep the Beans: If you’re using dried purple black beans, make sure you’ve soaked them for at least 6 hours or overnight. Rinse them well before cooking. If you’re in a pinch, you can use canned purple black beans, just be sure to drain and rinse them.
- Start the Soup Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic, carrot, and bell pepper, and cook for another 5 minutes, stirring occasionally. The vegetables should soften and start to get a little color.
- Add the Cabbage and Spices: Stir in the shredded purple cabbage, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the cabbage to wilt and the spices to become fragrant.
- Add the Broth and Beans: Pour in the vegetable broth and add the soaked, rinsed beans (or canned beans if you’re using them). Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for about 40 minutes, or until the beans are tender and the flavors have melded together. If you’re using canned beans, it will take less time to heat everything through, about 20-30 minutes.
- Blend (Optional): If you prefer a smoother soup, you can use an immersion blender to blend part of the soup until creamy, or transfer a portion to a regular blender and puree it. I like leaving mine a little chunky for texture, but feel free to adjust to your preference!
- Finish with Lime and Cilantro: Stir in the lime juice and adjust the seasoning with extra salt and pepper if needed. Serve hot, garnished with fresh cilantro.
Tips and Variations
- Add Some Sweetness: For a unique twist, try adding some diced sweet potato to the soup. The natural sweetness balances out the smoky flavors of the spices.
- Creamy Version: Want a richer soup? Stir in some coconut milk for a creamy texture that adds a touch of tropical flavor.
- Spice it Up: If you like things a little spicier, throw in a chopped jalapeño or a pinch of cayenne pepper when adding the spices.
- Beans: You can use kidney beans or black beans if you can’t find purple black beans, but trust me, the purple beans give it a beautiful color that makes this soup extra special.
- Make Ahead: This soup keeps well in the fridge for up to 4 days, and it tastes even better the next day once the flavors have had time to develop. You can also freeze it for up to 3 months.
Serving Suggestions
This purple black bean soup is hearty enough to stand on its own, but here are a few ideas to elevate your meal:
- Serve with a Side of Avocado Toast: A creamy avocado toast with a sprinkle of chili flakes makes the perfect pairing with this soup.
- Toppings Galore: Add a dollop of sour cream or a sprinkle of cheese for extra creaminess. A handful of crunchy tortilla chips or crumbled corn tortillas will add some texture.
- Rice or Quinoa: Serve the soup over a bed of rice or quinoa for a more filling meal.
Troubleshooting Common Issues
Making the perfect Purple Black Bean Soup is a fun journey. But, it comes with its own set of challenges. Don’t worry, we’re here to help you tackle common problems. We’ll show you how to fix issues with soup consistency, flavor, and recipe success.
Texture Problems
If your soup is runny, there’s an easy fix: blend some cooked beans into it to make it creamier, or let it simmer longer in order to concentrate the broth. If too thick, thin down with a little broth or water.
Flavour Adjustments
The whole point of Purple Black Bean Soup is to get it right in terms of its flavors. If not, and it tastes flat, spice it up with additional cumin, oregano, or smoked paprika.
If it’s too salty, counteract the taste with a bit of lime juice, vinegar, or sugar, always adding just a little at a time. Cooking soup is all about making it your own.
Those are just the tips you’ll need for making great Purple Black Bean Soup in no time, with a little trial and error.
FAQ
What Are Some of the Health Benefits Associated With Purple Black Beans?
Purple black beans are so healthy that you would want to halt the universe and think about the way they look. It’s the source of gut-friendly fiber, muscle-building protein, and antioxidant-packed produce’s digestion- and energy-promoting benefits as well as heart-protecting properties.
What Kitchen Equipment Do You Need To Prepare the Purple Black Bean Soup?
You’ll want a large pot or a Dutch-oven to puree the soup. Texture An immersion blender or food processor makes it smooth.
You may have to crush some of the beans and throw them back into the soup to thicken it up a bit. You could also use a slow cooker, an instant pot and ladles or bowls for serving.
How Can I Customize the Purple Black Bean Soup Recipe?
Purple Black Bean Soup is adaptable to any recipe. Use vegetable broth and it can be vegetarian or vegan. Add chili powder for more kick. Experiment with the addition of cumin, lime or cilantro for flavor variations.
How Should I Store and Reheat Leftover Purple Black Bean Soup?
Cool the soup and store, covered, in the refrigerator for up to 4 days. You can freeze it for up to 3 months! Reheat it on the stovetop or in the microwave, stirring frequently to maintain its smooth texture.
Video Tutorial
Conclusion
And it’s not just a pretty bowl of Purple Black Bean Soup It’s a plate of comfort that warms you from the inside. Red and red and rich in color; with earthy flavor and nourishing ingredients that are so so good for you. List of bean soups.
This one is for cozy nights, meal prep days, or just, like, regular times when you are hungry and need something to warm your soul. I hope this soup has now brought as much joy to your table as it has mine.
Try them and don’t forget to make them your own — perhaps with toppings, or a little extra spice; or pair them with some good crusty bread.
I would love to know how it turned out for you, so leave your feedback and questions in the comments!
Purple Black Bean Soup
Ingredients
Method
- Prep the Beans: If you’re using dried purple black beans, make sure you’ve soaked them for at least 6 hours or overnight. Rinse them well before cooking. If you’re in a pinch, you can use canned purple black beans, just be sure to drain and rinse them.
- Start the Soup Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic, carrot, and bell pepper, and cook for another 5 minutes, stirring occasionally. The vegetables should soften and start to get a little color.
- Add the Cabbage and Spices: Stir in the shredded purple cabbage, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the cabbage to wilt and the spices to become fragrant.
- Add the Broth and Beans: Pour in the vegetable broth and add the soaked, rinsed beans (or canned beans if you’re using them). Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for about 40 minutes, or until the beans are tender and the flavors have melded together. If you’re using canned beans, it will take less time to heat everything through, about 20-30 minutes.
- Blend (Optional): If you prefer a smoother soup, you can use an immersion blender to blend part of the soup until creamy, or transfer a portion to a regular blender and puree it. I like leaving mine a little chunky for texture, but feel free to adjust to your preference!
- Finish with Lime and Cilantro: Stir in the lime juice and adjust the seasoning with extra salt and pepper if needed. Serve hot, garnished with fresh cilantro.
Notes
- Ingredient Substitutions:
For extra flavor, consider adding smoked paprika or a dash of chipotle powder.
- Texture Preferences:
Leave it chunky if you prefer more bite from the beans and vegetables.
- Toppings:
- Make-Ahead Tip:
- Freezing:
- Spice Level:
Let me know if you’d like a full recipe draft to accompany these notes!
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