moroccan bean soup

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you guys, we’re going through a cold weather spell up here in seattle. and it’s making me want to curl up under a blanket, read, and only leave the coziness of my sofa to eat a steaming bowl of soup.

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not surprisingly, this means that i have a new soup to share with you this week. this recipe combines so many of my favorite ingredients -yams, black beans, garbanzo beans, lentils, ginger, cinnamon – that i couldn’t help but make it as soon as i read about it over on dreena burton’s blog. we didn’t change much from the original recipe except to adapt it to fit the spices we had on hand, and it turned out fantastic – hearty, super flavorful, and the perfect soup to warm us up on a cold evening! here’s to keeping warm this winter, friends!

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one year ago: vegetable barley soup
two years ago: brussels sprouts
three years ago: barley risotto
four years ago: roasted vegetables

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moroccan bean soup

yields a little over 2 dozen
borrowed from eating out loud

  • 1T olive oil
  • 1½t ground cumin
  • 1½t cinnamon
  • 1t coriander
  • 1t dried basil
  • 3/4t salt
  • 1/2t turmeric
  • 1/2t fennel seeds
  • 1/8t cayenne pepper
  • black pepper to taste
  • 1½c onion, diced
  • 4 garlic cloves, minced
  • 3½c yams, peeled and diced into bite-size pieces
  • 14oz black beans, rinsed and drained (if using canned)
  • 14oz garbanzo beans, rinsed and drained (if using canned)
  • 1c red lentils, rinsed and picked through
  • 3c vegetable broth
  • 3½c water
  • 1½T fresh ginger, grated
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  1. place a large soup pan over medium heat, and add the oil and spices
  2. after sauteing the spices for 2-3 minutes, add the onion, garlic, and sweet potato
  3. stir all the ingredients together, cover, and allow to cook for 8 minutes, stirring every so often
  4. add the rest of the ingredients except for the ginger, and bring the soup to a boil
  5. lower the heat so the soup simmers gently, cover, and cook for 25 minutes
  6. once the lentils have dissolved, add the ginger, stir, serve, and enjoy!

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