Best Purple Black Bean Soup Recipe 30-Minute

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Well, howdy there! Do you like soups? I bet you do because everyone does. You may want to eat a bowlful of soup at times. However, the bowl must be adequately supplied. For you, I have created a tasty and nourishing purple black bean soup recipe. 

Purple Black Bean Soup Recipe is fiery, wholesome, and full of earthiness from black beans and crunchiness from purple cabbage. With added spices, it warms you from the inside out. 

Thus, it is very easy to cook, requires no extra gadgets, and is valuable for busy weeknights or cosy weekends.

Here, I will describe how you can prepare this delicious soup with a few personal notes along to help you get it right every time. 

Purple black bean soup—an instant hit, whether for one or the whole family.

Purple Black Bean Soup Recipe

Recipe Overview

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Cuisine: Mexican-inspired
  • Course: Soup
  • Difficulty Level: Easy
  • Yield: 4-6 servings
  • Calories per Serving: ~250
A bowl of creamy Purple Black Bean Soup Recipe garnished with fresh cilantro, a dollop of sour cream, and chili flakes, served with a slice of crusty bread on a rustic wooden table.
Purple Black Bean Soup Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 cup dried purple black beans, soaked and rinsed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 medium carrot, diced
  • 1 bell pepper (red or yellow), diced
  • 2 cups purple cabbage, shredded
  • 4 cups vegetable broth (or chicken broth if preferred)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish

Instructions

  1. Prep the Beans: If you’re using dried purple black beans, make sure you’ve soaked them for at least 6 hours or overnight. Rinse them well before cooking. If you’re in a pinch, you can use canned purple black beans, just be sure to drain and rinse them.
  2. Start the Soup Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic, carrot, and bell pepper, and cook for another 5 minutes, stirring occasionally. The vegetables should soften and start to get a little color.
  3. Add the Cabbage and Spices: Stir in the shredded purple cabbage, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the cabbage to wilt and the spices to become fragrant.
  4. Add the Broth and Beans: Pour in the vegetable broth and add the soaked, rinsed beans (or canned beans if you’re using them). Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for about 40 minutes, or until the beans are tender and the flavors have melded together. If you’re using canned beans, it will take less time to heat everything through, about 20-30 minutes.
  5. Blend (Optional): If you prefer a smoother soup, you can use an immersion blender to blend part of the soup until creamy, or transfer a portion to a regular blender and puree it. I like leaving mine a little chunky for texture, but feel free to adjust to your preference!
  6. Finish with Lime and Cilantro: Stir in the lime juice and adjust the seasoning with extra salt and pepper if needed. Serve hot, garnished with fresh cilantro.

Tips and Variations

  • Add Some Sweetness: For a unique twist, try adding some diced sweet potato to the soup. The natural sweetness balances out the smoky flavors of the spices.
  • Creamy Version: Want a richer soup? Stir in some coconut milk for a creamy texture that adds a touch of tropical flavor.
  • Spice it Up: If you like things a little spicier, throw in a chopped jalapeño or a pinch of cayenne pepper when adding the spices.
  • Beans: You can use kidney beans or black beans if you can’t find purple black beans, but trust me, the purple beans give it a beautiful color that makes this soup extra special.
  • Make Ahead: This soup keeps well in the fridge for up to 4 days, and it tastes even better the next day once the flavors have had time to develop. You can also freeze it for up to 3 months.

Serving Suggestions

This purple black bean soup is hearty enough to stand on its own, but here are a few ideas to elevate your meal:

  • Serve with a Side of Avocado Toast: A creamy avocado toast with a sprinkle of chili flakes makes the perfect pairing with this soup.
  • Toppings Galore: Add a dollop of sour cream or a sprinkle of cheese for extra creaminess. A handful of crunchy tortilla chips or crumbled corn tortillas will add some texture.
  • Rice or Quinoa: Serve the soup over a bed of rice or quinoa for a more filling meal.

Troubleshooting Common Issues

Making the perfect Purple Black Bean Soup is a fun journey. But, it comes with its own set of challenges. Don’t worry, we’re here to help you tackle common problems. We’ll show you how to fix issues with soup consistency, flavor, and recipe success.

Texture Problems

If your soup is runny, there’s an easy fix: blend some cooked beans into it to make it creamier, or let it simmer longer in order to concentrate the broth. If too thick, thin down with a little broth or water.

Flavour Adjustments

The whole point of Purple Black Bean Soup is to get it right in terms of its flavors. If not, and it tastes flat, spice it up with additional cumin, oregano, or smoked paprika.

If it’s too salty, counteract the taste with a bit of lime juice, vinegar, or sugar, always adding just a little at a time. Cooking soup is all about making it your own. 

Those are just the tips you’ll need for making great Purple Black Bean Soup in no time, with a little trial and error.

FAQ

What Are Some of the Health Benefits Associated With Purple Black Beans?

Purple black beans are so nutritious that you would want to stop the world and think of how they look. They are packed with fiber, protein, and antioxidants that are major promoters of digestion, an energy booster, and a way of keeping the heart healthy.

What Kitchen Equipment Do You Need To Prepare the Purple Black Bean Soup?

You will need a large pot or a Dutch oven for blending the soup. An immersion blender or food processor helps with the texture. 
You might also need to mash some of the beans and add them back to the soup for thickness. You may even use a slow cooker or instant pot, and ladles or bowls for serving.

How Can I Customize the Purple Black Bean Soup Recipe?

The Purple Black Bean Soup recipe is versatile. You can make it vegetarian or vegan with vegetable broth. Adjust the spice level with chili powder. Try adding cumin, lime, or cilantro for different flavors.

How Should I Store and Reheat Leftover Purple Black Bean Soup?

Let the soup cool, then put it in an airtight container in the fridge for up to 4 days. You can freeze it for up to 3 months. Reheat it on the stovetop or in the microwave, stirring often to keep it smooth.

Conclusion

I hope you really enjoy this purple black bean soup as much as I do! It’s a pretty effortless, healthy and tasty recipe bringing everybody’s goodness into beans and bright veggies. 

Let me know you tried it, and how it went for you! I would love to hear any variations you tried as well, or if you had any questions along the way!

If you’re looking for more easy, healthy recipes, make sure to check out my other soup creations—you’ll find plenty to keep you warm and satisfied all year long. Happy cooking!

A bowl of creamy Purple Black Bean Soup Recipe garnished with fresh cilantro, a dollop of sour cream, and chili flakes, served with a slice of crusty bread on a rustic wooden table.

Purple Black Bean Soup Recipe

This Purple Black Bean Soup is a healthy and filling dish that can easily be enjoyed throughout the year.
This protein-rich dish made with black beans, fresh vegetables, and aromatic spices is big enough to fill any appetite without overdoing it.
This striking, rich hue of purple can be created with red cabbage or purple sweet potatoes. As it is delicious, this soup is beautiful and very easily adaptable with toppings like avocado, sour cream, or fresh cilantro.
Perfectly wholesome and made for sit-down comfort-food moments, this recipe is wonderful for weeknight dinners or extended meal prep, creating cozy warmth and nourishment in every bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican-inspired
Calories 250 kcal

Ingredients
  

Here’s what you’ll need for this hearty purple black bean soup:

  • 1 tablespoon olive oil
  • 1 cup dried purple black beans soaked and rinsed
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 medium carrot diced
  • 1 bell pepper red or yellow, diced
  • 2 cups purple cabbage shredded
  • 4 cups vegetable broth or chicken broth if preferred
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish

Instructions
 

  • Prep the Beans: If you’re using dried purple black beans, make sure you’ve soaked them for at least 6 hours or overnight. Rinse them well before cooking. If you’re in a pinch, you can use canned purple black beans, just be sure to drain and rinse them.
  • Start the Soup Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic, carrot, and bell pepper, and cook for another 5 minutes, stirring occasionally. The vegetables should soften and start to get a little color.
  • Add the Cabbage and Spices: Stir in the shredded purple cabbage, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the cabbage to wilt and the spices to become fragrant.
  • Add the Broth and Beans: Pour in the vegetable broth and add the soaked, rinsed beans (or canned beans if you’re using them). Bring the soup to a boil, then reduce the heat and let it simmer, uncovered, for about 40 minutes, or until the beans are tender and the flavors have melded together. If you’re using canned beans, it will take less time to heat everything through, about 20-30 minutes.
  • Blend (Optional): If you prefer a smoother soup, you can use an immersion blender to blend part of the soup until creamy, or transfer a portion to a regular blender and puree it. I like leaving mine a little chunky for texture, but feel free to adjust to your preference!
  • Finish with Lime and Cilantro: Stir in the lime juice and adjust the seasoning with extra salt and pepper if needed. Serve hot, garnished with fresh cilantro.

Notes

  1. Ingredient Substitutions:
If purple sweet potatoes aren’t available, red cabbage or even regular sweet potatoes can be used.
For extra flavor, consider adding smoked paprika or a dash of chipotle powder.
  1. Texture Preferences:
For a creamy texture, blend part of the soup before serving.
Leave it chunky if you prefer more bite from the beans and vegetables.
  1. Toppings:
Customize with avocado slices, a dollop of sour cream or yogurt, fresh cilantro, lime wedges, or crumbled tortilla chips for added flavor and texture.
  1. Make-Ahead Tip:
The soup tastes even better the next day as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.
  1. Freezing:
This soup freezes well for up to 3 months. Let it cool completely before storing in freezer-safe containers.
  1. Spice Level:
Adjust the spice level by adding more or less chili powder or fresh chilies to suit your taste.
Let me know if you’d like a full recipe draft to accompany these notes!
Keyword Purple Black Bean Soup, Purple Black Bean Soup Recipe
Olivia
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