Moroccan Bean Soup

When I signed up to be a part of this African soup series, I never would have guessed that I would be sharing a soup from a country I had visited!  That's what makes this soup so special to me.  I had the opportunity to visit Morocco in September and it was absolutely lovely.

Specifically, we visited Tangiers which was across the Strait of Gibraltar.  We were in Spain, at the Costa del Sol and very close by.  Our resort staff recommended that we go, and we did.  We visited many places in Tangiers and then drove into the country to visit many spots along the coastal highway. Incredibly gorgeous.

Back to this soup.  This recipe creates a thick, delicious soup where beans are one of the main characters. The carrots, yams, onions, and peppers each play a key role with the peanut butter broth.  Don't let the peanut butter worry you, it melts into this rich broth that my daughter found delicious and perfect for dipping her grilled cheese into!

You can make this the day before you serve it, and that is a great idea, as the flavors marry together in a delightful way.  Served warm with toast, you have a comforting and satisfying meal.

Yield: 6

Author: Terri Steffes

Moroccan Bean Soup

After a recent trip to Morocco, I was intrigued by the food we experienced. This soup is a traditional soup served in homes all over the country.

prep time: 15 Mcook time: 30 Mtotal time: 45 M

ingredients:

• 2 T olive oil
• 2 T soy sauce
• 1  small onion, chopped
• 2 small yams, peeled and diced (about 2 cups)
• 2 medium carrots, chopped
• 1  bell pepper, diced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can navy beans, drained
• 3 c broth
• 1/2 c cilantro
• 3 T creamy peanut butter
• 2 t cumin

instructions:

How to cook Moroccan Bean Soup

1. Heat olive oil in stockpot over medium-high heat. 
2. Saute onion and sweet potato for about 5 minutes.
3. Add carrots, bell pepper, soy sauce and cumin and saute for another 5 minutes.
4. Add tomatoes, beans, cilantro and stock.
5. Blend peanut butter with 1/2 cup warm water and add to soup.
6. Cover and simmer for 20-25 minutes or until potatoes are tender.

Calories
267.13

Fat (grams)
11.49

Sat. Fat (grams)
1.91

Carbs (grams)
33.38

Fiber (grams)
6.51

Net carbs
26.88

Sugar (grams)
6.80

Protein (grams)
9.69

Sodium (milligrams)
657.87

Cholesterol (grams)
3.60

Created using The Recipes Generator

For more delightful Moroccan soups, visit the Soup Swapper bloggers below!

Soup Swappers

Moroccan Soups and Stews

• 
  
  • Chicken Tagine Mchermel by Pandemonium Noshery
  • Harira Soup with Merguez Sausage by Palatable Pastime
  • Moroccan Apple and Sweet Potato Beef Stew by Making Miracles
  • Moroccan Bean Soup by Our Good Life
  • Moroccan Carrot & Ham Soup with Coconut Milk by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Moroccan Chickpea and Lentil Soup by Home Sweet Homestead
  • Moroccan Lamb, Chickpea, and Lentil Soup (Harira) by Karen's Kitchen Stories
  • Moroccan Lamb Soup by Sneha's Recipe
  • Moroccan Lentil Soup by A Day in the Life on the Farm