Moroccan Bean Soup
with carrots, roasted red peppers, and chickpeas

Name: Moroccan Bean Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Carrots, diced; 1 Shallots, finely chopped; 4 cloves Garlic, finely chopped; 1/2 cup Bell peppers, fire-roasted, drained and roughly chopped; 1 Tbsp Thyme, fresh leaves, picked leaves; 1 can Beans, garbanzo (14 oz / 397 g can), drained and rinsed; 1 can Beans, navy (14 oz / 397 g can), drained and rinsed; 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 1 Tbsp Cumin, ground; 2 tsp Coriander, ground; 1 tsp Ginger, ground; 1/2 tsp Red pepper flakes (opt); 2 Tbsp Vinegar, sherry (sub apple cider or white wine vinegar); 4 cups Stock, any type; 4 slices Crusty bread, for serving (opt)

Active: 35 Total: 35

Original GF Paleo Vegetarian

This hearty Morrocan soup, which last appeared in a meal plan in 2022, will keep you warm and full, with sweet roasted peppers and alluring North African spices.
Smarts: Roasted bell peppers bring a wonderfully sweet and complex flavor to this dish. You can find pre-roasted red bell peppers in a glass jar in the canned vegetables aisle, so you can bring depth of flavor without having to turn the oven on or fire up the grill.

Proteins

Beans, garbanzo, Beans, white/cannellini

Cuisines

American

Ingredients

Metric

Servings:

Morrocan Bean Soup with Roasted Red Peppers, Carrots, and Chickpeas:

Carrots - 2 , diced
Shallots - 1 , finely chopped
Garlic - 4 cloves , finely chopped
Bell peppers, fire-roasted - 1/2 cup , drained and roughly chopped
Thyme, fresh leaves - 1 Tbsp , picked leaves
Beans, garbanzo (14 oz / 397 g can) - 1 can , drained and rinsed
Beans, navy (14 oz / 397 g can) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Tomato paste - 2 Tbsp
Cumin, ground - 1 Tbsp
Coriander, ground - 2 tsp
Ginger, ground - 1 tsp
Red pepper flakes (opt) - 1/2 tsp
Vinegar, sherry - 2 Tbsp (sub apple cider or white wine vinegar)
Stock, any type - 4 cups
Crusty bread, for serving (opt) - 4 slices

Prep

Carrots / Shallots / Garlic / Roasted Bell Peppers / Thyme - Prep as directed. Combine carrots, shallots, and garlic in one container. Store bell peppers and thyme in their own separate containers. (Can be done up to 5 days ahead).
Beans (both types) - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a large sauce pan or Dutch oven with oil over medium heat. Add carrots, shallots, and garlic and saute until starting to turn tender, 4 to 5 minutes. Add bell peppers and tomato paste and saute for an additional 2 minutes.
Add cumin, coriander, ginger, red pepper flakes, thyme leaves, and some black pepper.
Add sherry vinegar, scraping up any browned bits on the bottom of the pan.
Add beans and stock. Reduce heat to medium-low and simmer until warmed through ~5 minutes.
Serve soup with crusty bread and top with some additional thyme leaves, if you like. Enjoy!

Reviews

Ratings

0 reviews