Purple Black Bean Soup Recipe
Looking for a healthy and delicious soup recipe that will warm you up from the inside out? Look no further than this purple black bean soup recipe. Packed with protein and nutrients, this soup is not only flavorful but also a nutritious addition to your meal plan. Plus, the vibrant color of the soup is sure to impress your guests or brighten up your lunch break. Follow our step-by-step guide to create the perfect batch of purple black bean soup.
Ingredients:
- 2 cups dried black beans
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 medium sweet potato, peeled and diced
- 1 can of diced tomatoes (14.5 oz)
- 1 tablespoon cumin powder
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 cup water
- Salt and pepper to taste
- Optional toppings: diced avocado, shredded cheese, chopped cilantro, sour cream
Instructions:
- Rinse the black beans and soak them in water overnight. Drain and rinse before using.
- In a large pot, heat 1 tablespoon of oil over medium heat. Add the diced onion and cook until translucent.
- Add in the minced garlic, red bell pepper, and sweet potato. Cook for an additional 3-4 minutes.
- Stir in the cumin powder, smoked paprika, chili powder, and dried oregano. Cook for 1 minute, until fragrant.
- Add the soaked black beans, canned diced tomatoes, vegetable broth, and water to the pot. Bring to a boil, then reduce the heat and let the soup simmer for about 1 hour.
- Once the beans are soft and tender, use an immersion blender to blend about half of the soup. This will give the soup a nice creaminess while still leaving some chunks of beans and vegetables. If you don’t have an immersion blender, you can transfer half of the soup into a blender and pulse until smooth, then return it to the pot.
- Let the soup continue to simmer for an additional 15-20 minutes, or until it reaches your desired consistency. If the soup is too thick, you can add more water or broth to thin it out.
- Taste and adjust seasonings with salt and pepper to your liking.
- Ladle the soup into bowls and add your desired toppings, such as diced avocado, shredded cheese, chopped cilantro, or sour cream.
- Enjoy this delicious and hearty purple black bean soup!
Pro Tips:
- For a smoother and creamier soup, you can blend all of the soup instead of just half.
- Feel free to adjust the spice levels by adding more or less chili powder and cumin.
- This soup freezes well, so you can make a big batch and store it in individual containers for quick and easy meals in the future.
Safety Precautions:
When blending hot liquids, be sure to remove the center cap of the lid and cover with a kitchen towel to prevent any potential accidents.
Step-by-Step Preparation Guide:
- Rinse and soak the black beans overnight.
- Prepare all of the vegetables by dicing the onion, mincing the garlic, and dicing the red bell pepper and sweet potato.
- In a large pot, sauté the onion until translucent. Then add the garlic, red bell pepper, and sweet potato.
- Add in the spices and cook until fragrant.
- Next, add the soaked black beans, canned diced tomatoes, vegetable broth, and water to the pot.
- Cook for 1 hour or until the beans are soft and tender.
- Using an immersion blender, blend half of the soup until creamy.
- Let the soup continue to simmer for an additional 15-20 minutes.
- Adjust seasonings and serve with desired toppings.
Expert Tips for Premium Results:
- For a thicker soup, blend all of the cooked beans and vegetables until smooth.
- For a lighter soup, use chicken or beef broth instead of vegetable broth.
- Try adding in other vegetables such as corn or chopped kale for an extra boost of nutrients.
Frequently Asked Questions:
1. Can I use canned black beans instead of dried beans?
Yes, you can use canned black beans and skip the soaking step. Just drain and rinse the beans before adding them to the soup.
2. How can I make this soup spicy?
You can adjust the spice level by adding more chili powder or using hot paprika instead of smoked.
3. Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours or high for 4-6 hours. Then use an immersion blender or transfer half of the soup to a blender and blend until creamy.
4. Is this soup vegetarian/vegan?
Yes, this soup is both vegetarian and vegan as long as you use vegetable broth and skip the optional toppings or use non-dairy alternatives.
5. How long can I store this soup?
This soup can be stored in the fridge for 3-4 days or in the freezer for up to 3 months.
6. Can I use other types of beans?
Yes, you can use other types of beans such as kidney beans or pinto beans if you prefer. Just adjust the cooking time as needed.
7. How can I make this soup dairy-free?
To make this soup dairy-free, simply skip the optional toppings or use non-dairy alternatives like vegan cheese or coconut cream.
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