Mediterranean Moroccan Bean Soup
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This Moroccan Bean Soup is warm, hearty, and deeply flavorful - a quick and pantry-friendly version inspired by Harira, a traditional soup from Morocco and across the Maghreb. With tomatoes, lentils, chickpeas, and fragrant spices, it's the kind of comforting bowl you'll want to return to again and again.
Recipe Overview
Here's a quick glance at this Moroccan Bean Soup:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Skill Level: Easy - pantry staples and straightforward steps.
- Servings: About 6 bowls
- Best For: Cozy fall dinners, make-ahead lunches, or meatless meals.
- Keeps Well: Up to 4 days in the refrigerator or 3 months frozen.
What I Love About This Soup
- Layered flavors: The blend of warm spices, lentils, and tomatoes makes every spoonful satisfying.
- Simple ingredients: Mostly pantry staples, with plenty of room to adapt to what's on hand.
- Inspired by tradition: This recipe takes cues from Harira, a beloved Moroccan soup, while keeping the method approachable for everyday cooking.
What is Harira Bean Soup?
Harira is a beloved soup in Morocco and throughout the Maghreb, enjoyed in homes and restaurants alike. It holds cultural significance where it is often served to break a fast, but it's also a staple year-round.
Recipes vary widely by region and family: some versions are vegetarian, while others are enriched with lamb or beef; some are thickened with flour or eggs, while others are thickened with pureed beans.
The name Harira is sometimes linked to the Arabic word for "silk" or "smooth," which describes the soup's silky texture after it thickens. While interpretations differ, what remains constant is Harira's role as a nourishing, comforting dish that brings people together.
This recipe is an adapted, simplified version designed for busy kitchens, while aiming to honor the warmth and spirit of the original.
Key Ingredients
This simple soup requires only a handful of pantry staples, plus some classic soup ingredients like onions, carrots, and celery. The exact measurements are in the recipe card at the bottom of this post, but here's the list of what you'll need:
- Olive oil for sautéing the vegetables
- Vegetables: Onion (I prefer a yellow or sweet onion), carrots, celery, and garlic
- Seasoning: Ground turmeric, cumin, cinnamon, and ginger. You'll also need salt and pepper to taste.
- Pantry ingredients: Canned tomatoes, chickpeas, broad beans/fava beans (see other substitution notes for Fava beans below), and dried green lentils (or lentil of choice).
- Fresh cilantro or parsley for garnishing; optional but really tasty. You can also use other fresh herbs you have on hand.
How to Make Moroccan Bean Soup
- Finish with lemon and herbs: Brighten the soup with fresh cilantro/parsley and a squeeze of lemon before serving.
- Sauté aromatics: In a large pot, cook onion, garlic, celery, and carrot until soft.
- Add spices: Stir in cumin, coriander, turmeric, ginger, and cinnamon, letting them bloom.
- Add tomatoes and broth: Bring to a simmer.
- Stir in beans and lentils: Cook until tender, about 25-30 minutes.
Variations
- With meat: Add browned lamb or beef at the beginning for a more traditional style.
- Different beans: Swap in fava beans, kidney beans, or even white beans for variety.
- Grain boost: Stir in cooked rice, barley, or quinoa for extra heartiness.
- Spice level: Add a pinch of cayenne or harissa paste for heat.
Serving Ideas
- Serve with lemon wedges for brightness.
- Pair with warm flatbread, crusty bread, or pita.
- For a traditional touch, enjoy with dates or sweet pastries like chebakia.
Recipe FAQs
This recipe is inspired by Harira but simplified for everyday cooking. Authentic Harira varies widely - often including lamb, beef, or eggs.
Yes! It tastes even better the next day as the flavors meld. Store in the refrigerator for up to 4 days.
Absolutely. Let the soup cool completely, then freeze in airtight containers for up to 3 months.
Broad beans (also called fava beans) are traditional in some Harira recipes. They add a nutty flavor and creamy texture but can be harder to find. You can substitute with chickpeas, kidney beans, or another bean you have on hand without losing the spirit of the dish.
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Moroccan Bean Soup Recipe
Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 carrots chopped
- 2 celery ribs chopped
- 3 garlic cloves chopped
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 4 to 5 cups water
- 1 (15-oz) can diced tomatoes
- ½ cup dried green lentils
- 1 (15-oz) can chickpeas drained
- 2 (15-oz) cans butter beans or Fava beans, drained
- Fresh cilantro or parsley to garnish
Instructions
- Heat oil in a large saucepan or medium-sized Dutch oven. Sauté the onion, carrots, and celery until tender. Stir in the garlic and cook for another minute.
- Add turmeric, cumin, cinnamon, and ginger; stir and cook for a few seconds or until fragrant. Then stir the water, tomatoes, dry lentils, chickpeas, and fava beans (or bean of choice). Season with salt and pepper and bring to a simmer. Continue to cook for about 20 minutes, or until the lentils are cooked through. Add additional water if necessary.
- To make it a heartier meal, serve with poached eggs on top or with added cooked chicken, beef, or lamb. Top with fresh cilantro or parsley.
Notes
- Lentils: Red, green, or brown lentils all work here. Red lentils cook the fastest and will give the soup a softer texture, while green or brown hold their shape a bit more.
- Beans: Traditional Harira often includes chickpeas and sometimes broad beans (fava). If you don't have broad beans, substitute with more chickpeas, kidney beans, or even white beans.
- Broth: Use vegetable broth for a vegetarian version, or chicken/beef broth if you'd like a heartier flavor.
- Make Ahead: The flavor improves as it sits - this soup is even better the next day. Store in an airtight container in the refrigerator for 3-4 days.
- Freezing: Let the soup cool completely before freezing. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop or in the microwave until hot. If the soup has thickened in storage, add a splash of broth or water to loosen.
- Serving Tip: Brighten bowls with a squeeze of lemon juice and fresh herbs (cilantro or parsley) just before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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