Moroccan Bean Soup
with leftover meatballs / yogurt

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); 12 Curried Meatballs (leftover from Monday), halved; 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; 1 tsp Lemon juice; to taste Hot sauce (opt); 1/4 cup Yogurt, plain or Greek

Active: 30 Total: 30

Original GF Paleo Vegetarian

This hearty Moroccan soup with leftover meatballs will keep you warm and full. The combination of sweet roasted peppers and alluring North African spices earned it great reviews when it was last featured in 2018.

Dependency

Curried Meatball Quinoa Bowl

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)
Curried 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

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. Combine coriander, smoked paprika, cumin, ginger, and cinnamon. (Can be done up to 5 days ahead)
Meatballs / Parsley - Prep as directed. Store separately. (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 meatballs and both types of beans. Simmer for ~5 minutes to warm everything through.
Stir lemon juice and hot sauce (if you’d like it spicy) into soup. Season with some salt and pepper.
Ladle soup into serving bowls. Serve with yogurt and parsley on top. Enjoy!

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