Go Back
–+ servings
Purple Black Bean Soup Recipe 1

Purple Black Bean Soup

A visually stunning and deeply nutritious soup that combines the earthy richness of black beans with the vibrant colors of purple vegetables, offering a wholesome and flavorful meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Gluten-Free, Vegan
Servings 6 servings
Calories 180 kcal

Equipment

  • Large Soup Pot
  • Blender or Immersion Blender
  • Ladle
  • Knife
  • Cutting Board

Ingredients
  

Main Ingredients

  • 2 cups black beans cooked or canned, drained and rinsed
  • 2 cups purple cabbage shredded
  • 1 cup beetroot peeled and diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 stalks celery chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder adjust to taste
  • 4 cups vegetable stock low-sodium preferred
  • 2 tablespoons olive oil
  • to taste salt and pepper

Optional Toppings

  • fresh cilantro chopped
  • vegan sour cream
  • tortilla strips

Instructions
 

  • In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and celery. Sauté until the onions are translucent and the mixture is fragrant, about 5 minutes.
  • Add the ground cumin, smoked paprika, and chili powder to the pot. Stir well to coat the sautéed vegetables with the spices, cooking for an additional 1–2 minutes to toast the spices.
  • Add the diced beetroot and shredded purple cabbage to the pot. Stir to combine with the spiced vegetable mixture.
  • Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the beetroot is tender.
  • Add the cooked black beans to the pot. Stir to combine and continue to simmer for an additional 10 minutes to allow the flavors to meld together.
  • Using an immersion blender, blend the soup to your desired consistency. For a chunkier texture, blend just a portion of the soup. For a smoother consistency, blend the entire pot until velvety.
  • Season the soup with salt and pepper to taste. If the soup is too thick, add more vegetable stock to reach your preferred consistency. Heat through for another 2–3 minutes.
  • Ladle the soup into bowls and garnish with optional toppings like fresh cilantro, vegan sour cream, or tortilla strips. Serve warm.

Notes

For an added twist, try adding a splash of lime juice or a pinch of smoked sea salt before serving. This soup pairs wonderfully with crusty bread or a fresh side salad.

Nutrition

Calories: 180kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 80mgIron: 3mg
Keyword Black Bean Soup, Healthy Soup, Purple Vegetables
Tried this recipe?Let us know how it was!