How To Make Black Bean Soup with Chunky Raita
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 cans black beans, rinsed and drained
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, garlic, red bell pepper, and jalapeno pepper. Cook until vegetables are softened, about 5 minutes.
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Stir in cumin, smoked paprika, and chili powder. Cook for an additional minute.
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Add black beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
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Using an immersion blender or regular blender, blend the soup until smooth.
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Season with salt and pepper to taste.
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In a separate bowl, combine Greek yogurt, cucumber, tomato, cilantro, and lime juice to make the chunky raita.
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Serve the black bean soup hot and top with a spoonful of chunky raita.
Nutrition
- Calories : 250kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 3mg
- Sodium : 897mg
- Total Carbohydrates : 38g
- Dietary Fiber : 11g
- Sugar : 5g
- Protein : 14g
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