Moroccan Bean Soup
with baby spinach / yogurt / pita bread

Name: Moroccan Bean Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Coriander, ground; 1 tsp Paprika, smoked; 1/2 tsp Cumin, ground; 1/2 tsp Ginger, ground; 1/4 tsp Cinnamon, ground; 8 oz Carrots, chopped; 2 cloves Shallots, chopped; 2 cloves Garlic, chopped; 3/4 cup Bell peppers, fire-roasted, chopped (from a jar of roasted peppers); 2 Tbsp Parsley, chopped; 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed; 1 can Beans, Navy (14 oz / 387 g), drained and rinsed; 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 2 Tbsp Vinegar, sherry; 4 cups Stock, any type; 5 oz Baby spinach; 1 tsp Lemon juice; to taste Hot sauce (opt); 4 rounds Pita bread; 1/4 cup Yogurt, plain or Greek

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Dependency

Moroccan Tofu Bowls

Ingredients

Metric

Servings:

Moroccan Spice Mix:

Coriander, ground - 1 tsp
Paprika, smoked - 1 tsp
Cumin, ground - 1/2 tsp
Ginger, ground - 1/2 tsp
Cinnamon, ground - 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)
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
Baby spinach - 5 oz
Lemon juice - 1 tsp
Hot sauce (opt) - to taste
Pita bread - 4 rounds
Yogurt, plain or Greek - 1/4 cup

Prep

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)
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)
Parsley - Chop parsley. (Can be done up to 2 days ahead)
Beans (both types) - Drain and rinse.

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Make

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

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