Purple Black Bean Soup
A vibrant and nourishing soup featuring black beans, purple cabbage, and aromatic spices for a bold and flavorful dish.
Equipment
- Large Pot
- Blender (optional)
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 red onion diced
- 3 cloves garlic minced
- 2 cups purple cabbage shredded
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper to taste
- 1 tsp salt or to taste
- 4 cups vegetable broth
- 2 cans black beans 15 oz each, drained and rinsed
- 1 lime juiced
Toppings (Optional)
- avocado sliced
- fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced red onion and sauté for 3-4 minutes until softened.
- Stir in garlic, shredded purple cabbage, cumin, smoked paprika, salt, and black pepper. Cook for another 3 minutes.
- Pour in vegetable broth and add black beans. Bring to a simmer and cook for 20 minutes.
- For a creamier texture, blend half the soup with an immersion blender, or transfer half to a blender and return to the pot.
- Stir in fresh lime juice and adjust seasoning if needed.
- Serve hot, garnished with avocado slices and fresh cilantro.
Notes
For extra depth of flavor, add a dash of hot sauce or a sprinkle of queso fresco. Serve with crusty bread or tortilla chips!