Purple Black Bean Soup Recipe
Looking for a delicious and healthy meal? Try this purple black bean soup recipe – packed with flavor, protein, and fiber for a satisfying, vegan-friendly dish!
Ingredients
Main Ingredients
- 1 cup dried purple black beans or 2 cans, rinsed and drained
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 medium carrot diced
- 1 stalk celery diced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder optional, for a spicy kick
- 1 bay leaf
- Salt and black pepper to taste
Optional Toppings
- Fresh cilantro chopped
- Sliced avocado
- Crumbled queso fresco or shredded cheese
- Lime wedges for a zesty finish
- A dollop of sour cream or Greek yogurt
- Tortilla chips for crunch
Ingredient Tips
- Using dried beans? Soak them overnight or use the quick soak method boil for 1 minute, then let sit for an hour to reduce cooking time.
- Want extra flavor? Use homemade broth or add a splash of lime juice for brightness.
- Customizable vegetables: Feel free to add bell peppers zucchini, or sweet corn for more texture and color.
Instructions
Prepare the Beans
- If you’re using dried purple black beans, start by giving them a good rinse. Then, soak them in water for about 6–8 hours or overnight to soften. Drain and set them aside. If you're short on time, you can also use canned purple black beans. Just be sure to drain and rinse them well before using them in the recipe.
Sauté the Aromatics
- In a large pot, heat about 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened. The aroma will fill your kitchen, and this is the base for a flavorful soup. Add the garlic and cook for another 1–2 minutes, until fragrant.
Spice It Up
- Now it’s time to add the spices! Stir in the cumin, chili powder, smoked paprika, and a pinch of salt and pepper. This will infuse your soup with a smoky, savory depth. Let the spices cook with the veggies for about 1 minute to release their flavors.
Add the Beans and Broth
- Pour in your soaked (or canned) purple black beans, along with the vegetable broth. Stir everything together, making sure the beans are well-coated with the spices and broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour. This allows the beans to soften and absorb the rich flavors of the broth and spices.
Blend for a Creamy Texture (Optional)
- For a smoother texture, you can use an immersion blender directly in the pot. Blend until you reach your desired consistency—smooth and creamy, or a bit chunkier if you prefer some texture. Alternatively, you can transfer a portion of the soup to a blender and blend it in batches, then return it to the pot.
Final Taste Check
- Once the soup has thickened and the beans are tender, give it a taste. Adjust the seasoning by adding more salt, pepper, or chili powder if needed. If you like your soup a bit tangier, you can add a squeeze of lime juice at this stage.
Serve and Enjoy!
- Ladle the purple black bean soup into bowls, and garnish with your favorite toppings like fresh cilantro, avocado slices, or a dollop of sour cream. For extra crunch, serve with tortilla chips or a warm piece of crusty bread on the sid
- With these clear and easy steps, you’ll be enjoying a bowl of comforting, flavorful purple black bean soup in no time!
Notes
Nutrition Information (Per Serving)
- Calories: 250 kcal
- Fat: 5g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Sodium: 600mg
- Sugar: 3g