Why do black beans turn purple?

Black beans can turn purple when cooked because their outer coating reacts with the water they’re simmered in. This creates a purple-tinted liquid that gives the soup its unique, vibrant color. When paired with purple veggies like cabbage or sweet potatoes, the purple black bean soup recipe gets an extra pop of color that’s both pretty and appetizing!

Why does my black bean soup taste bitter?

Bitterness in black bean soup usually comes from overcooked or burnt onions, garlic, or spices. Make sure to sauté these ingredients lightly—you want them golden, not charred! If your soup is still bitter, a splash of lime juice or a pinch of sugar can balance the flavors. With this purple black bean soup recipe , you can tweak it until it’s just right!

Do you need to soak black beans before making soup?

If you’re using dried black beans, soaking them overnight is a good idea! It helps them cook faster and makes them easier to digest. However, if you’re short on time, canned black beans work perfectly for this purple black bean soup recipe —just rinse them, and you’re good to go.

Is black bean soup good for you?

Yes, black bean soup is super healthy! It’s packed with protein, fiber, and antioxidants, especially when you use purple veggies in the mix. This purple black bean soup recipe also provides vitamins and minerals that support heart health, digestion, and overall energy. It’s like a delicious bowl of goodness for your body!

Can I Freeze Purple Black Bean Soup?

Absolutely, you can! This purple black bean soup recipe is a freezer’s best friend. Once your soup has cooled completely, store it in an airtight container, leaving a little room at the top for expansion. It freezes beautifully for up to three months. When you're ready to enjoy it again, simply thaw it overnight in the fridge. Reheat it on the stovetop, adding a splash of water or broth to adjust the consistency, and voila! It’s like having a fresh pot of soup all over again. (Psst… make an extra batch so you’ve always got a comfort meal ready to go!)

What Can I Substitute for Purple Vegetables?

Can’t find purple cabbage or sweet potatoes? No worries—this purple black bean soup recipe is forgiving! You can swap in regular green cabbage or orange sweet potatoes, and the soup will still taste phenomenal. If you’re after that signature purple hue, try adding red onions or a splash of beet juice for some color. Even beyond purple produce, you can mix in whatever veggies you have on hand. Carrots, bell peppers, or zucchini can complement the flavors nicely. It’s a versatile recipe, so feel free to get creative—and save yourself that extra grocery trip!

Simple Purple Black Bean Soup Recipe for a Healthy Meal

Name: Purple Black Bean Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegetarian
Ingredients: 1 ½ cups dried black beans (or 3 cups canned, drained, and rinsed); 1 medium purple onion, diced; 2 cloves garlic, minced; 2 medium purple potatoes, peeled and diced; 1 medium purple bell pepper, chopped; 1 cup carrots, diced; 1 cup vegetable broth; 1 teaspoon cumin; 1 teaspoon smoked paprika; ½ teaspoon ground coriander; Salt and pepper, to taste; 1 tablespoon olive oil; 1 tablespoon lime juice; Fresh cilantro, for garnish

Description

Craving something rich and comforting with a twist? This purple black bean soup is your go-to! Packed with earthy black beans and vibrant purple veggies, it’s a satisfying bowl of goodness that’ll warm you right up.

Ingredients

Scale

1 ½ cups dried black beans (or 3 cups canned, drained, and rinsed)
1 medium purple onion, diced
2 cloves garlic, minced
2 medium purple potatoes, peeled and diced
1 medium purple bell pepper, chopped
1 cup carrots, diced
1 cup vegetable broth
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon lime juice
Fresh cilantro, for garnish

Instructions

Prep your beans (if using dried): Rinse and soak overnight. Drain before using. (Skip this step if using canned beans.)
Sauté veggies: In a large pot, heat the olive oil over medium heat. Add the diced purple onion, garlic, carrots, and bell pepper. Cook for about 5 minutes, until softened.
Cook the beans: Add the soaked or canned black beans and purple potatoes to the pot. Stir in the vegetable broth, cumin, smoked paprika, and ground coriander. Bring to a simmer.
Simmer the soup: Let the soup simmer on low heat for about 30-40 minutes (or until the beans and potatoes are tender). Add water as needed to reach your desired consistency.
Season it up: Stir in salt, pepper, and a splash of lime juice. Taste and adjust the seasoning if needed.
Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve hot!

Notes

You can blend part of the soup for a creamier texture, or leave it chunky for a rustic feel.
Swap the purple potatoes for sweet potatoes if you prefer a sweeter touch.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Lunch, Dinner
Method: Stovetop
Cuisine: Vegetarian, Fusion

Nutrition

Serving Size: 1 bowl
Calories: 190 kcal
Sugar: 4g
Sodium: 300mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 8g
Cholesterol: 0mg

Keywords: Purple black bean soup, Vibrant vegetarian soup, Hearty black bean recipe, Healthy soup recipe, Gluten-free purple soup, Vegan black bean soup, Easy stovetop soup recipe