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.