1. Can I use regular black beans instead of purple ones?

Absolutely. While purple-black beans add a richer color and slightly nuttier flavor, regular black beans work just as well in this recipe.

2. Is this Purple Black Bean Soup Recipe vegan?

Yes, as written it’s 100% vegan and vegetarian. Just make sure your broth is vegetable-based and toppings like cheese or sour cream are dairy-free if needed.

3. How can I make this soup creamier without dairy?

Blend a portion of the soup or stir in a bit of coconut milk or cashew cream. You’ll get that luscious texture without using any dairy.

4. What can I add to make it spicier?

Try adding chipotle peppers in adobo sauce, diced jalapeños, or a dash of cayenne. I personally love a squeeze of sriracha at the end.

5. Can I make this in a slow cooker or Instant Pot?

Yes! This Purple Black Bean Soup Recipe works great in both. Just sauté the aromatics first (if possible) and adjust cooking times: about 6–8 hours on low in the slow cooker, or 25 minutes under pressure in the Instant Pot.

7 Steps to Make the Best Purple Black Bean Soup Recipe at Home

Name: Purple Black Bean Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Latin-inspired
Ingredients: 1 tablespoon olive oil; 1 medium red onion, diced; 3 garlic cloves, minced; 2 cups purple black beans, cooked (or 1 can, drained and rinsed); 1 cup carrots, diced; 1 celery stalk, chopped; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; Salt and pepper, to taste; 4 cups vegetable broth; Juice of 1 lime; Optional toppings: chopped cilantro, avocado slices, Greek yogurt, or tortilla strips

Description

A hearty, vibrant twist on a classic comfort food this Purple Black Bean Soup Recipe blends bold flavors, wholesome ingredients, and eye-catching color into one unforgettable dish. Perfect for cozy nights or meal prep!

Ingredients

Scale

1 tablespoon olive oil
1 medium red onion, diced
3 garlic cloves, minced
2 cups purple black beans, cooked (or 1 can, drained and rinsed)
1 cup carrots, diced
1 celery stalk, chopped
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper, to taste
4 cups vegetable broth
Juice of 1 lime
Optional toppings: chopped cilantro, avocado slices, Greek yogurt, or tortilla strips

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Instructions

Heat olive oil in a large pot over medium heat. Add the red onion and garlic; sauté for 3–4 minutes until softened and fragrant.
Stir in the carrots and celery. Cook for another 5 minutes.
Add the cumin, smoked paprika, oregano, salt, and pepper. Stir well.
Add in the purple black beans and vegetable broth. Bring the soup to a boil, then reduce heat and let it simmer for 20–25 minutes.
Use an immersion blender to blend part of the soup (or transfer half to a blender), leaving some chunks for texture.
Stir in the lime juice and taste for seasoning.
Serve hot with your favorite toppings.

Notes

You can substitute regular black beans if purple ones are unavailable.
The soup freezes well for up to 2 months.
To make it spicier, add a chopped jalapeño with the onion.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Latin-inspired

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 220
Sugar: 4g
Sodium: 560mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 10g
Protein: 11g
Cholesterol: 0mg