Moroccan Bean Soup
with yogurt / bread

Name: Moroccan Bean Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Carrots, chopped; 1 bulb Shallots, chopped; 1 tsp Ginger, fresh, grated; 2 cloves Garlic, chopped; 1/2 cup Bell peppers, fire-roasted, 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 tsp Cumin, ground; 2 tsp Coriander, ground; 1 tsp Thyme, dried; 1/2 tsp Red pepper flakes (opt); 2 Tbsp Tomato paste; 2 Tbsp Vinegar, sherry; 3 1/2 cups Stock, any type; 1 tsp Lemon juice; 4 Tbsp Yogurt, plain or Greek; 8 oz Bread, any crusty variety, for serving

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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).
Beans (both types) - Drain and rinse.

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Make

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!

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