Purple Black Bean Soup Recipe
A hearty and vibrant purple black bean soup that’s healthy, vegetarian, and perfect for an easy weeknight dinner. This one-pot recipe is simple to make and full of flavor, offering a colorful twist to a classic comfort food.
Equipment
- Large saucepan or Dutch oven
- Measuring cups and spoons
- Wooden spoon
- Immersion blender (optional)
Ingredients
- 2 cups cooked black beans or 1 can, rinsed and drained
- 1 medium purple onion diced
- 3 cloves garlic minced
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Olive oil for sautéing
- Salt and pepper to taste
- Fresh cilantro lime juice, and shredded cheese for garnish (optional)
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add diced purple onions and minced garlic, sautéing until fragrant.
- Add black beans, vegetable broth, cumin, and chili powder to the pot. Bring to a boil, then reduce heat to a simmer.
- (Optional) Use an immersion blender to partially blend the soup for a creamy texture, leaving some beans whole for added texture.
- Season with salt and pepper to taste, and simmer for another 5-10 minutes.
- Serve hot, garnished with fresh cilantro, a squeeze of lime, and shredded cheese if desired.
Notes
- This recipe is vegetarian-friendly, protein-packed, and gluten-free.
- To make the soup vegan, omit the cheese garnish.
- Partially blending the soup adds creaminess without heavy cream.