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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


  1. 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.
  2. 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.
  3. 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.
  4. Deglaze the pot with the vegetable stock. Bring to a simmer.
  5. 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.
  6. 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.
  7. 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.