Ingredients:

  • 2 tbsp olive oil
  • 1 medium red onion, finely diced (approx. 150g)
  • 2 medium carrots, diced (approx. 120g)
  • 2 stalks celery, diced (approx. 100g)
  • 4 cloves garlic, minced
  • 3 cups red cabbage, shredded (approx. 250g)
  • 3 cans (15 oz each) black beans, drained and rinsed
  • 4 cups low sodium vegetable broth
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 2 tbsp fresh lime juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the red onion, carrots, and celery. Sauté for 5 minutes until the onions are translucent and fragrant.
  2. Add the minced garlic, ground cumin, smoked paprika, and dried oregano. Sauté for 1 minute until the spices are fragrant, being careful not to burn the garlic.
  3. Incorporate cabbage. Add the 3 cups of shredded red cabbage to the pot.
  4. Pour liquids. Add the 3 cans of rinsed black beans and the 4 cups of vegetable broth.
  5. Simmer long. Bring the mixture to a boil, then reduce heat to low. Simmer for 10 minutes until the cabbage is tender and the broth is dark.
  6. Texture boost. Use a potato masher to crush a small portion of the beans against the side of the pot.
  7. Final seasoning. Remove from heat and stir in the 2 tbsp lime juice, salt, and pepper. Watch until the soup turns a brighter, more vivid purple.
  8. Taste test. Adjust salt if needed and serve immediately.