Purple Black Bean Soup
Rich and hearty purple black bean soup with a smoky flavor. This nutritious and vibrant soup is packed with protein, fiber, and warming spices, making it a perfect comfort meal.
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!
Notes
This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving. For a spicier kick, add a pinch of cayenne or extra chili powder.