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Moroccan Bean Soup
with leftover meatballs / yogurt

Active: 30 minTotal: 30 min
20181203 moroccan meatball bean soup nm 1.jpg?ixlib=rails 2.1

This hearty Moroccan soup will keep you warm and full, with sweet roasted peppers and alluring North African spices. This meal was featured last year and it received great reviews; this year we added leftover Moroccan meatballs to the soup.



Moroccan Spice Mix:
  • Coriander, ground - 1 tsp
  • Paprika, smoked - 1 tsp
  • Cumin - 1/2 tsp
  • Ginger, ground - 1/2 tsp
  • Cinnamon - 1/4 tsp
Moroccan Bean Soup:
  • Carrots - 8 oz, chopped
  • Shallots - 2 cloves, chopped
  • Garlic - 2 cloves, chopped
  • Bell peppers, fire-roasted - 3/4 cup, chopped (from a jar of roasted peppers)
  • Moroccan Meatballs (leftover from Monday) - 12, halved
  • Parsley - 2 Tbsp, chopped
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Beans, Navy (14 oz / 387 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Vinegar, sherry - 2 Tbsp
  • Stock, any type - 4 cups
  • Lemon juice - 1 tsp
  • Hot sauce (opt) - to taste
  • Yogurt, plain or Greek - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Carrots / Shallots / Garlic / Bell peppers - Prep as directed. Combine carrots and shallots in one container. Combine garlic and bell peppers in another container. (Can be done up to 5 days ahead)
  2. Make spice mix - (Skip if spice mix was made ahead for Monday.) Combine coriander, smoked paprika, cumin, ginger, and cinnamon. (Can be done up to 5 days ahead)
  3. Meatballs / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  4. Beans (both types) - Drain and rinse.


  1. Heat a Dutch oven with oil over medium-high heat. Add carrots and shallots and saute for 2 minutes.
  2. Add tomato paste, garlic, bell peppers, and spice mix and saute until fragrant, ~2 minutes more.
  3. Add sherry vinegar and scrape the bottom of the pan to free up any browned bits.
  4. Pour stock over aromatics and add in meatballs and both types of beans. Simmer for ~5 minutes to warm everything through.
  5. Stir lemon juice and hot sauce (if you’d like it spicy) into soup. Season with some salt and pepper.
  6. Ladle soup into serving bowls. Serve with yogurt and parsley on top. Enjoy!

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This meal has 27 reviews

Yum! I love this and it came together easily

By: Jenna
Posted: Feb 21, 2019
Diet: Original

Do not skip the hot sauce or yogurt!

By: Kate
Posted: Jan 02, 2019
Diet: Original

Much better than the last time we had this soup, due to the addition of the meatballs.

By: Jenna
Posted: Jan 02, 2019
Diet: Original

This was a good crockpot meal. The meat eaters just added the meatballs to the vegetarian version.

By: Caitlin
Posted: Dec 28, 2018
Diet: Vegetarian

Great flavor and easy to make from another meal leftovers.

By: Yana
Posted: Dec 20, 2018
Diet: Original

This had a good flavor, and came together really quickly with premade meatballs.

By: Melissa
Posted: Dec 16, 2018
Diet: Original