Purple Black Bean Soup
Cozy up with this Purple Black Bean Soup! 🌈✨ Bursting with vibrant color, wholesome goodness, and bold flavors, it’s perfect for chilly days. Easy to make, vegan, and full of nutrients! 💜🥄
Ingredients
- 1 medium red onion diced
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 medium purple sweet potato peeled and cubed
- 1 cup cooked black beans or 1 can, rinsed and drained
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder optional
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro or parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced red onion and garlic, sautéing until fragrant (about 3–4 minutes).
- Cook Vegetables: Stir in cubed purple sweet potato, and cook for 2–3 minutes.
- Season and Simmer: Add black beans, vegetable broth, smoked paprika, cumin, chili powder (if using), salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, until the sweet potato is tender.
- Blend (Optional): Use an immersion blender for a creamy texture, or leave it chunky for a rustic feel.
- Finish with Lime: Stir in lime juice for a burst of brightness.
- Serve: Ladle into bowls, garnish with cilantro, and enjoy!
Notes
- Make Ahead: This soup stores well in the fridge for up to 4 days or freezer for 3 months.
- Variations: Add corn, bell peppers, or diced tomatoes for extra flavor.
- Substitutions: Swap purple sweet potato with regular sweet potato or squash for a color variation.
Nutrition
Calories: 180kcalCarbohydrates: 29gProtein: 6gFat: 5gSodium: 400mgFiber: 7g
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