Purple Bean Soup
This Purple Bean Soup is as beautiful as it is delicious! Packed with protein-rich black beans and antioxidant-rich red cabbage, this soup is a vibrant, nutritious, and satisfying meal. Smoky spices add depth, while a variety of topping options let you customize it to your taste. Perfect for meal prep or a cozy dinner, this soup is a must-try for anyone who loves bold flavors and comforting bowls of goodness.
Equipment
- ✔ Large Pot or Dutch Oven – For cooking the soup evenly.
- ✔ Cutting Board – To chop vegetables and herbs.
- ✔ Sharp Knife – For cutting onions, carrots, celery, and garlic.
- ✔ Measuring Cups & Spoons – For accurate ingredient measurements.
- ✔ Wooden Spoon or Ladle – For stirring the soup while it simmers.
- ✔ Strainer or Colander – To rinse and drain the beans.
- Optional Equipment:
- 🔹 Immersion Blender – If you want a smoother texture.
- 🔹 Blender or Food Processor – Alternative for blending part of the soup.
- 🔹 Can Opener – If using canned beans.
- 🔹 Soup Bowls & Serving Spoon – For serving.
Ingredients
- Base Ingredients:
- 1 ½ cups dried purple black beans or regular black beans
- 6 cups vegetable broth or chicken broth
- 1 cup red cabbage shredded (for color and flavor)
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 bay leaf
- Spices & Seasonings:
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder adjust to taste
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional, for heat
- Optional Additions:
- ½ cup beet juice for extra color
- 1 cup cooked shredded chicken diced ham, or crumbled bacon (for a meatier version)
- ¼ cup coconut cream or cashew cream for creaminess
- Toppings & Garnishes:
- Fresh lime juice for brightness
- Chopped cilantro or parsley for freshness
- Sour cream or coconut cream for creaminess
- Crushed tortilla chips or roasted pumpkin seeds for crunch
Instructions
- Prepare the Beans:
- If using dried beans, rinse and soak overnight in water. Drain before cooking.
- If using canned beans, drain and rinse before adding to the soup.
- Sauté the Aromatics:
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add diced onion, carrots, celery, and garlic. Sauté for 5 minutes until softened and fragrant.
- Add Spices for Depth:
- Stir in cumin, smoked paprika, chili powder, salt, black pepper, and cayenne (if using).
- Cook for 1 more minute to enhance the flavors.
- Simmer the Soup:
- Add soaked beans (or canned beans), broth, shredded red cabbage, and bay leaf.
- Bring to a boil, then reduce heat to low and simmer:
- Dried beans: 30-40 minutes (until tender).
- Canned beans: 20 minutes.
- Stir occasionally and adjust seasoning as needed.
- Customize the Texture:
- For a chunky soup, leave the beans whole.
- For a creamier texture, blend half the soup with an immersion blender.
- Serve with Toppings:
- Ladle into bowls and garnish with lime juice, herbs, sour cream, tortilla chips, or avocado.
Notes
For a Vegan Option: Use vegetable broth and coconut cream for creaminess.
To Make it Spicier: Add diced jalapeños, serrano peppers, or hot sauce.
For More Protein: Stir in chicken, ham, or chorizo.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months.
To Make it Spicier: Add diced jalapeños, serrano peppers, or hot sauce.
For More Protein: Stir in chicken, ham, or chorizo.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months.