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Moroccan Bean Soup
with yogurt / bread

Active: 30 min Total: 30 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

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

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Make

  1. 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.
  2. 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.
  3. 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.
  4. Serve soup with a spoonful of yogurt stirred in at the table and crusty bread on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (78)
Gluten-free (5)
Paleo (12)
Vegetarian (7)

34 reviews

We really liked this. I subbed allspice for the ginger as a dinner guest can't eat ginger. I can't wait to try it with the ginger. And it came together quite quickly.

By: Nicki
Posted: Mar 05, 2018
Diet: Gluten-free
0 Helpful

This was the perfect combination of flavors--comforting and slightly exotic. Great for a cold day.

By: Rachel
Posted: May 19, 2017
Diet: Original
0 Helpful

Probably meh because I didn't execute well

By: Karrin
Posted: May 17, 2017
Diet: Original
0 Helpful

Needs to be heated a little longer and could tone down the spice next time but great for a cold rainy day!

By: Andrea
Posted: May 10, 2017
Diet: Original
0 Helpful

Smelled great; tasted awful. Sour and slightly bitter; felt like it was missing something. Won't make again.

By: Karissa
Posted: May 03, 2017
Diet: Original
0 Helpful

Kids liked it a lot. Good for a cold day. Warms you up from inside

By: Talia
Posted: Apr 27, 2017
Diet: Original
0 Helpful