This sweet and spicy soup features all of the wonderful flavors of Chakalaka, but in a delicate and flavorful soup! Zesty Bean Soup is the perfect meal for a hot summer, a cool winter, or anytime in between.
Zesty Bean Soup
Serves 8 | Prep Time 1.25 hours | Total Time 2 hours
- 1 tablespoon ghee or olive oil
- 1 large onion, diced 3 ribs celery, diced
- 2 large carrots, diced 1 bell pepper, diced
- 1 head of garlic cloves, skins removed and crushed
- 2 tablespoons tomato paste 4 cups vegetable stock
- 1 can pinto beans, drained 3 dried bay leaves
- 1/2 teaspoon cayenne pepper Zest of 1 lime1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1 tablespoon tamari
- 2 teaspoons curry powder
- 1 package Original Chakalaka, unprepared
- 1 cup plain Greek yogurt
- Drizzle extra virgin olive oil, for topping Freshly chopped cilantro, for topping
- Add your ghee to a large, heavy- bottomed Dutch oven or stockpot. Turn the heat to medium and allow it to heat for 1-2 minutes.
- Add the onion, celery, carrot, and bell pepper to the hot oil. Brown the veggies for 8-10 minutes until they are starting to caramelize, stirring frequently.
- After 10 minutes, add the garlic and the tomato paste. Toast the tomato paste for 3-4 minutes until the color becomes a deeper red, stirring often.
- Deglaze the pot with the vegetable stock. Bring to a simmer.
- Add the beans, bay leaves, cayenne, lime zest, salt, pepper, tamari, and curry powder. Continue to simmer, covered, for 1 hour until the veggies are very tender.
- After 1 hour, add the dry Chakalaka mix to the soup. Continue cooking for 20 minutes until the soup has thickened and everything is tender.
- Spoon into bowls and top with a dollop of Greek yogurt, a drizzle of extra virgin olive oil, and some freshly chopped cilantro. Serve hot.