CS Moroccan Bean Soup
Entrees
Ingredients
Moroccan Spice Mix:
Coriander, ground - 1 tsp
Paprika, smoked - 1 tsp
Cumin - 1/2 tsp
Ginger, ground - 1/2 tsp
Cinnamon - 1/4 tsp
Moroccan Bean Soup:
Carrots - 8 oz, chopped
Shallots - 2 cloves, chopped
Garlic - 2 cloves, chopped
Bell peppers, fire-roasted - 3/4 cup, chopped (from a jar of roasted peppers)
Moroccan Meatballs (leftover from Monday) - 12, halved
Parsley - 2 Tbsp, 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
Tomato paste - 2 Tbsp
Vinegar, sherry - 2 Tbsp
Stock, any type - 4 cups
Lemon juice - 1 tsp
Hot sauce (opt) - to taste
Yogurt, plain or Greek - 1/4 cup
Directions
Carrots / Shallots / Garlic / Bell peppers - Prep as directed. Combine carrots and shallots in one container. Combine garlic and bell peppers in another container. (Can be done up to 5 days ahead)
Make spice mix - (Skip if spice mix was made ahead for Monday.) Combine coriander, smoked paprika, cumin, ginger, and cinnamon. (Can be done up to 5 days ahead)
Meatballs / Parsley - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Beans (both types) - Drain and rinse.
Heat a Dutch oven with oil over medium-high heat. Add carrots and shallots and saute for 2 minutes.
Add tomato paste, garlic, bell peppers, and spice mix and saute until fragrant, ~2 minutes more.
Add sherry vinegar and scrape the bottom of the pan to free up any browned bits.
Pour stock over aromatics and add in meatballs and both types of beans. Simmer for ~5 minutes to warm everything through.
Stir lemon juice and hot sauce (if you’d like it spicy) into soup. Season with some salt and pepper.
Ladle soup into serving bowls. Serve with yogurt and parsley on top. Enjoy!
Nutrition
Saturated Fat 4g
Trans Fat 1g
Cholesterol 94mg
Sodium 1692mg