Moroccan Bean Soup

with yogurt / bread

Ingredients

• Carrots - 8 oz, chopped
• Shallots - 1 bulb, chopped
• Ginger, fresh - 1 tsp, grated
• Garlic - 2 cloves, chopped
• Bell peppers, fire-roasted - 1/2 cup, 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
• Cumin, ground - 2 tsp
• Coriander, ground - 2 tsp
• Thyme, dried - 1 tsp
• Red pepper flakes (opt) - 1/2 tsp
• Tomato paste - 2 Tbsp
• Vinegar, sherry - 2 Tbsp
• Stock, any type - 3 1/2 cups
• Lemon juice - 1 tsp
• Yogurt, plain or Greek - 4 Tbsp
• Bread, any crusty variety, for serving - 8 oz