Purple Black Bean Soup
A bold, one-pot soup made with black beans and purple cabbage. It’s vegan, filling, and full of flavor—perfect for easy dinners, meal prep, or cozy comfort meals.
Ingredients
- Main Ingredients:
- 2 tbsp olive oil
- 1 red onion diced
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika optional
- 1/4 tsp chili flakes optional
- 4 cups purple cabbage thinly sliced
- 3 cups cooked black beans or 2 × 15-oz cans, rinsed and drained
- 4 cups vegetable broth low-sodium
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional Add-Ins:
- 1 tbsp tomato paste
- 1 grated carrot
- 1 tbsp lime juice
- For Serving:
- Avocado slices
- Fresh cilantro
- Lime wedges
- Tortilla chips or toasted pumpkin seeds
Instructions
Sauté:
- Heat oil in a pot over medium heat. Add onion. Cook 3–4 minutes. Add garlic, cumin, paprika, and chili flakes. Cook 1 minute.
Add Veggies:
- Stir in cabbage and grated carrot. Cook for 5 minutes.
Add Beans & Broth:
- Pour in black beans, broth, tomato paste (if using), salt, and pepper. Stir well.
Simmer:
- Bring to a gentle boil. Lower heat, cover, and simmer for 20–25 minutes. Stir occasionally.
Optional Blend:
- Use an immersion blender to thicken part of the soup if desired.
Add Lime:
- Stir in lime juice after cooking.
Serve:
- Garnish with avocado, cilantro, and lime. Add chips or seeds for crunch.
Notes
Nutrition Information (Per Serving)
(Estimates based on standard ingredients.)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 36 g |
| Fiber | 12 g |
| Sugar | 5 g |
| Protein | 13 g |
| Sodium | 580 mg |
| Potassium | 740 mg |