A unique Twist on Comfort
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Cost per Serving: Around $3
- Calories per Serving: 220 kcal
In my family, there are two things we never get tired of: homemade soups and anything packed with bold flavors. This Purple Black Bean Soup is one of our all-time favorites. It’s rich, hearty, and loaded with the kind of deep, smoky spices that make every bite comforting.
The secret to this soup’s magic? Purple cabbage and sweet potato. The cabbage adds a gorgeous color and a natural sweetness that balances the earthiness of black beans, while the sweet potato brings just the right amount of creaminess. A blend of cumin, smoked paprika, and chili powder gives it that warm, slow-cooked depth of flavor—without needing to simmer all day.
It’s the perfect recipe for meal prep, a cozy weeknight dinner, or any time you want something nutritious and filling. Ladle up a bowl, top it with fresh avocado and a squeeze of lime, and you’ve got a meal that hits every note.
Table of Contents
INGREDIENTS
Black Beans: Earthy, protein-packed, and the heart of this soup. Canned black beans work great for convenience, but if you have time, cook dried beans for even more depth of flavor.
Purple Cabbage: Adds a gorgeous deep color and a hint of natural sweetness. It also gives the soup a little extra texture. No purple cabbage? Red cabbage works just fine.
Red Onion: Slightly milder than yellow onions, red onions bring just the right balance of sharpness and sweetness. If needed, swap in a yellow onion.
Garlic: Three cloves might seem like a lot, but trust me—garlic rounds out all the flavors perfectly. If you love garlic, feel free to add an extra clove.
Spices (Cumin, Smoked Paprika, Chili Powder): These give the soup a warm, smoky depth. Smoked paprika is key here—it adds a subtle richness that makes all the difference.
Sweet Potato: Naturally sweet and hearty, sweet potato adds a creamy texture and balances the bold flavors of the black beans and spices. If you prefer a less sweet option, butternut squash is a great substitute.
Carrot: Brings a slight sweetness and extra nutrients. Finely dice it so it softens evenly in the soup.
Vegetable Broth: The base that ties everything together. Opt for a low-sodium broth so you can control the salt levels. If you’re not vegan, chicken broth works too.
Olive Oil: A drizzle of good olive oil helps sauté the aromatics and deepen the overall flavor. Don’t skip it!
Salt & Black Pepper: Simple but essential. Seasoning is everything in a soup like this. Taste and adjust as you go.
The precise ingredient measurements are listed below in the recipe card.
STEP-BY-STEP INSTRUCTIONS
1. Sauté the Aromatics
Set a large pot over medium heat and add the olive oil. Once it’s warm, toss in the diced red onion. Stir occasionally and cook for about 3 minutes, just until it softens. Next, add the minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Stir everything together and let the spices bloom for about a minute—this step brings out their full flavor.
2. Add the Vegetables
Now, add the shredded purple cabbage, diced carrot, and cubed sweet potato. Stir well to coat them in the spiced oil. Let them cook for 5 minutes, stirring occasionally, so they soften slightly. The cabbage will start to release its color, turning everything a gorgeous shade of purple.
3. Simmer the Soup
Pour in the vegetable broth, then add the black beans. Give everything a good stir, increase the heat to high, and bring the soup to a gentle boil. Once it starts bubbling, lower the heat to a simmer. Cover the pot and let it cook for 20 minutes, until the vegetables are tender and the flavors have melded.
4. Blend for Creaminess (Optional)
For a creamier texture, use an immersion blender to blend part of the soup directly in the pot. If you prefer a chunkier consistency, skip this step—or blend just half of the soup and stir it back in for a balanced texture.
5. Adjust Seasoning & Serve
Taste the soup and adjust the salt or spices if needed. If the flavor needs brightening, add a squeeze of lime juice. Ladle into bowls and top with fresh cilantro, avocado slices, or crumbled cheese. Serve warm and enjoy.
Why You’ll Love This Purple Black Bean Soup Recipe
In my house, a pot of soup never lasts long, and this Purple Black Bean Soup is no exception. It’s thick, satisfying, and packed with deep, smoky flavor that tastes like it’s been simmering all day—but really, it comes together in about 40 minutes.
The real star here is purple cabbage, which not only gives the soup its gorgeous color but also adds a hint of sweetness to balance out the black beans and spices. Sweet potato steps in to make it even heartier, while cumin and smoked paprika bring just the right amount of warmth.
What makes it even better? It’s naturally vegan, gluten-free, and loaded with protein and fiber, meaning you can feel just as good eating it as you do making it. Whether you’re meal prepping for the week or just need a comforting bowl of something delicious, this soup delivers every time.
RECIPE TIPS
If there’s one thing I’ve learned from making this Purple Black Bean Soup over and over, it’s that the little details make all the difference. Here’s how to get the best flavor and texture every time.
- Sauté your spices – Don’t just toss them in with the broth. Cooking them with the onions and garlic first wakes up their flavor and gives the soup that deep, slow-simmered taste.
- Use day-old black beans (if you can) – Canned beans work great, but if you have time to cook dried beans ahead of time, they’ll add even more richness to the broth.
- Don’t skip the lime – A squeeze of fresh lime at the end is what makes all the smoky, earthy flavors pop.
- Blend it (or don’t) – If you like a chunkier soup, leave it as is. If you want it extra creamy, blend half and stir it back in for the best of both worlds.
- Let it sit – Like most soups, this one tastes even better the next day. The flavors deepen overnight, so if you can, make it ahead and reheat for an even richer bowl.
Once you try it, you’ll see why this soup is on repeat in my kitchen.
PERFECT PAIRINGS
A bowl of this Purple Black Bean Soup is a meal on its own, but if you really want to make it special, pair it with something that complements its deep, smoky flavors. In my house, we always have a few go-to sides that take it to the next level.
- A slice of crusty sourdough – Perfect for soaking up every last drop of that rich, flavorful broth. Bonus points if it’s toasted.
- Coconut-lime rice – The subtle sweetness of coconut milk and a squeeze of lime bring out the soup’s bold, earthy flavors.
- A simple avocado salad – Creamy avocado, fresh cilantro, and a drizzle of lime juice add brightness to balance the smoky spices.
- Cornbread or tortilla chips – Whether you go sweet, savory, or crunchy, they’re all perfect for dipping.
- A swirl of coconut yogurt – For a cool, creamy contrast that makes the soup even more indulgent.
However you serve it, this soup is the kind of meal that warms you from the inside out—no matter what you pair it with.
Must have kitchen tools for This Recipe
Please note that the links below are affiliate links. If you click and make a purchase, I’ll earn a small commission (at no additional cost to you). Thank you for supporting my blog!
- Instant Pot for Perfectly Cooked Beans
- Immersion Blender for Smooth Soups High-Quality Smoked Paprika
These tools make cooking this Purple Black Bean Soup Recipe a breeze and ensure you get the best flavor every time!
🧐 FAQ
1. Can I freeze this Purple Black Bean Soup Recipe?
Absolutely! Just let it cool completely first, then transfer it to an airtight container. It freezes beautifully and will stay good for up to 3 months.
2. What if I can’t find purple black beans?
No problem! You can swap in regular black beans—though you’ll miss out on that stunning purple color. Want to replicate the hue? Try adding a splash of beet juice for that vibrant touch!
3. Can I use canned beans instead of dried?
You sure can! Canned beans are a great time-saver. Use about 3 cups of cooked beans, and cut the simmering time down to just 20 minutes.
4-Q: Why do black beans turn purple when cooking?
A: Black beans turn purple because of natural pigments called anthocyanins in their outer skin. These pigments dissolve into the water during cooking, reacting to changes in pH. The color shift is completely normal and doesn’t affect the beans’ taste or nutritional value.
For a detailed explanation and tips on preventing the color change, check out our guide: Why Do Black Beans Turn Purple?.
Print
Purple Black Bean Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Purple Black Bean Soup is bold, vibrant, and packed with plant-based protein and fiber. The natural sweetness of purple cabbage and sweet potato balances the smoky spices, creating a rich and nourishing soup. Perfect for meal prep, this hearty dish is naturally vegan, gluten-free, and easy to make. Serve it with fresh cilantro, avocado, or a squeeze of lime for a flavorful, comforting meal.
Ingredients
Base Ingredients:
1 tablespoon olive oil
1 small red onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
2 cups purple cabbage, shredded
1 medium carrot, diced
1 small sweet potato, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
4 cups vegetable broth
Optional Garnishes:
Fresh cilantro
Lime wedges
Avocado slices
Crumbled feta or dairy-free cheese
Instructions
1-Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced red onion and cook for 3 minutes, stirring occasionally, until softened. Stir in minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
2-Add the Vegetables: Stir in the shredded purple cabbage, diced carrot, and cubed sweet potato. Cook for 5 minutes, stirring occasionally, to soften the vegetables slightly.
3-Simmer the Soup: Pour in the vegetable broth and add the black beans. Stir well and bring to a gentle boil. Lower the heat and let the soup simmer, covered, for 20 minutes until the vegetables are tender.
4-Blend for Creaminess (Optional): Use an immersion blender to partially blend the soup for a creamier texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot. Stir well.
5-Adjust Seasoning & Serve: Taste and adjust seasoning as needed. If desired, squeeze in fresh lime juice to brighten the flavors. Serve warm, garnished with cilantro, avocado, or crumbled cheese.
Notes
For a thicker soup: Simmer uncovered for an extra 5-10 minutes.
For extra creaminess: Stir in a splash of coconut milk before serving.
Make it spicy: Add a diced jalapeño or a pinch of red pepper flakes.
Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
Nutrition
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
Keywords: black bean soup, purple cabbage soup, vegan black bean soup, gluten-free soup, plant-based soup, high-protein soup, easy vegetarian soup
This Purple Black Bean Soup is more than just a pretty dish—it’s a flavorful, hearty, and nutritious meal that’s perfect for any season. Whether you’re looking to impress guests or treat yourself to something special, this soup has you covered.
If you give it a try, let me know in the comments below! Don’t forget to share your photos and tag us on social media with #BoldBitesHub. Enjoy cooking!
Vrai delice