Rich in fiber, protein, and deep, soothing tastes, this Purple Black Bean Soup Recipe is a smoky, savory meal loaded with flavor. Made with purple onions, black beans, and purple sweet potatoes, this soup tastes great and looks fantastic with its rich purple tones! Whether your taste is for a healthy plant-based meal or a cozy one, this soup will please you.
Enhance your meal with our baked beans recipe as a side, and don’t forget to end on a sweet note with the mini cheesecake recipe for dessert.
Table of Contents
Why You’ll Love This Recipe
✔ Rich, Smoky, & Comforting: This soup is delicious with robust beans and spices.
✔ Vibrant & Beautiful: Its unusual, striking color comes from the purple sweet potatoes and onions.
✔ Excellent in Protein and Fiber: Black beans offer a healthy, plant-based boost.
✔ Easily Customizable: Change the toppings, texture, or spice level to suit you.
✔ Vegan-Friendly and Dairy-Free: Naturally gluten-free and vegan soup.
Ingredients
For the Soup:
- Black beans (dried or canned, drained and rinsed): The substantial basis of this cuisine.
- Diced purple onion: Adds a slight sweetener and depth of taste.
- Garlic, minced: Gives the soup strong, delicious overtones.
- Purple sweet potatoes (peeled and diced): Adds natural sweetness and a vibrant color.
- Diced carrot: Brings a subdued, earthy sweetness.
- Chopped celery: Classic aromatic for soups.
- Smoked paprika: Gives the soup a strong, smoky taste.
- Ground cumin: Improves the earthy and toasty taste.
- Dried oregano: A herbal balancing aid.
- Chili powder (optional): Adds a mild kick.
- Salt and black pepper: Essential for seasoning.
- Vegetable broth or water: Makes a tasty, substantial base.
- Diced tomatoes with juice: Adds depth and acidity.
- Lime juice: Adds a fresh citrus taste to brighten the soup.
Garnish Options:
- Fresh cilantro or parsley: Gives a vibrant, fresh finish (optional but advised!).
- Sliced avocado: Adds a creamy, chilly contrast.
- Sour cream or coconut cream: A smooth, tart touch.
- Crumbled tortilla chips: Adds grit and texture.
👉 The complete ingredient list with measurements is in the recipe card below!
Recipe for Purple Black Bean Soup Recipe
Step 1: Prepare the Beans (Skip if Using Canned Beans)
1️⃣ Rinse dried black beans and soak them overnight in water. Drain and rinse.
2️⃣ Cook the beans in a pot, adding soaked beans combined with fresh water.
3️⃣ Simmer until tender, about 45 to 50 minutes. Drain and set aside.
Step 2: Sauté the Aromatics
4️⃣ Warm a small amount of oil in a large saucepan over medium heat.
5️⃣ Add diced purple onion, celery, carrot, and garlic.
6️⃣ Sauté until softened and aromatic, about 3 to 4 minutes.
Step 3: Add Spices and Simmer
7️⃣ Add ground cumin, smoked paprika, dried oregano, chili powder (if using), salt, and black pepper.
8️⃣ Toast the spices for one minute to enhance their flavors.
9️⃣ Stir in vegetable broth, diced tomatoes (with juice), and purple sweet potatoes.
🔟 Bring to a boil, then reduce heat and simmer for 20 minutes until the vegetables are tender.
Step 4: Optional Creaminess Blending
1️⃣1️⃣ To leave some texture, slightly blend the soup with an immersion blender.
1️⃣2️⃣ For a creamy, chunky soup, blend half the mixture and return it to the pot.
Step 5: Add Lime Juice and Serve
1️⃣3️⃣ Stir in fresh lime juice for a bright, fresh finish.
1️⃣4️⃣ Adjust the seasonings if needed, then serve warm.
Step 6: Enjoy and Garnish!
1️⃣5️⃣ Top with fresh cilantro or parsley, sliced avocado, a dollop of sour cream or coconut cream, and crumbled tortilla chips for crunch.
1️⃣6️⃣ Grab a spoon and enjoy every luscious, smoky bite! 😋
Perfect Purple Black Bean Soup Pro Advice
✔ For Extra Creaminess: Add ½ cup coconut milk or blend more of the soup.
✔ Want More Spice? Add sliced jalapeños or cayenne pepper.
✔ Use Frozen or Fresh Vegetables: Both work well, but fresh gives more texture.
✔ Naturally Thicken the Soup: Mash some beans with a spoon before serving.
✔ Add a Protein Boost: Stir in cooked quinoa, shredded chicken, or tofu.
How Should I Present This Dish?
Though this black bean soup tastes great on its own, here are some great serving ideas:
- Warm cornbread or tortillas: Perfect for soaking up the broth.
- Fresh salad: A refreshing green salad or coleslaw counteracts the richness.
- Toppings: Creamy avocado plus a sprinkling of cotija or cheddar cheese.
- For Heat: Drizzle sriracha or add jalapeño slices.
Make Ahead and Storage
- Refrigeration: Store in an airtight container for up to 5 days.
- Reheating (Stovetop): Warm over low heat, stirring occasionally.
- Reheating (Microwave): Heat in 30-second intervals, stirring in between.
Freezing:
- Portioned Containers: Store frozen for up to 3 months.
- Thawing: Defrost in the refrigerator overnight and reheat as needed.
FAQs
Could I substitute canned black beans for dried ones?
Indeed! Instead of dried beans, use 4 cups of rinsed, drained canned black beans.
Could I avoid the purple sweet potatoes?
Absolutely! You can swap them for butternut squash or regular sweet potatoes.
How might I make this soup particularly thick?
- Blend more of the soup for a richer texture.
- Stir in ½ cup cooked rice or quinoa for added body.
- Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 teaspoons of water).
Could I cook this soup in a slow cooker?
Certainly! Just toss all the ingredients except lime juice into the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the lime juice at the end.
Conclusion
Bold, smoky flavors abound in this cozy, filling Purple Black Bean Soup. You’ll want to prepare this recipe often, whether you serve it fresh, meal prep for the week, or store it for later!
😋 Get a bowl, top with your preferred ingredients, and savor this filling, vibrant soup!
Purple Black Bean Soup
Equipment
- Large Pot
- Immersion Blender
- Knife
- Cutting Board
Ingredients
Soup Base
- 2 cups dried black beans or 4 cups canned, drained & rinsed
- 1 small purple onion diced
- 3 cloves garlic minced
- 1 medium purple sweet potato peeled & diced
- 1 small carrot diced
- 1 stalk celery chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp chili powder optional for spice
- ½ tsp salt
- ½ tsp black pepper
- 4 cups vegetable broth or water
- 1 can diced tomatoes 14.5 oz, with juice
- 1 tbsp lime juice for brightness
Garnish (Optional)
- fresh cilantro or parsley chopped
- sliced avocado
- sour cream or coconut cream
- crumbled tortilla chips
Instructions
- If using dried black beans, rinse and soak them in water overnight. Drain and rinse before cooking.
- In a pot, add soaked beans with fresh water. Simmer for 45-50 minutes until tender. Drain and set aside.
- Heat a little oil in a large pot over medium heat. Add diced purple onion, garlic, carrot, and celery. Sauté for 3-4 minutes until fragrant.
- Stir in smoked paprika, cumin, oregano, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.
- Add vegetable broth, diced tomatoes, and purple sweet potato. Bring to a boil, then reduce heat and simmer for 20 minutes until the vegetables are soft.
- Use an immersion blender to partially blend the soup for a creamier texture, leaving some chunks if preferred.
- Stir in lime juice, adjust seasoning if needed, and serve warm.
- Top with fresh cilantro, avocado slices, sour cream, or tortilla chips for extra flavor!