Black Bean Soup with Chunky Raita Recipe

Black Bean Soup with Chunky Raita Recipe

Photos of Black Bean Soup with Chunky Raita Recipe

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.

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 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


  1. 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.

  2. Stir in cumin, smoked paprika, and chili powder. Cook for an additional minute.

  3. Add black beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.

  4. Using an immersion blender or regular blender, blend the soup until smooth.

  5. Season with salt and pepper to taste.

  6. In a separate bowl, combine Greek yogurt, cucumber, tomato, cilantro, and lime juice to make the chunky raita.

  7. Serve the black bean soup hot and top with a spoonful of chunky raita.


  • 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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