Moroccan Bean Soup
with yogurt / bread
This hearty Moroccan soup will keep you warm and full, with sweet roasted peppers and alluring North African spices. This recipe was first featured in February 2015.
Moroccan Bean Soup:
- 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
- Heat a large saucepan or Dutch oven over medium-high heat. Add oil and then carrots, shallots and ginger. Cook until translucent and aromatic, 3 to 4 minutes. Add garlic, cumin, coriander, thyme, red pepper flakes and some black pepper. Saute until spices are fragrant, 1 minute more.
- Add the bell peppers and tomato paste and stir to combine. Add sherry vinegar and scrape the bottom of the pan to free up any browned bits.
- Add stock and both types of beans and bring to a simmer. Simmer for 5 minutes to let the flavors come together. Taste and season with lemon juice and some salt.
- Serve soup with a spoonful of yogurt stirred in at the table and crusty bread on the side. Enjoy!