Healthy and Rich Moroccan Bean Tomato Soup

Published by Bat-El at February 11, 2022

Ingredients

- 1 1/2 cups of white navy or northern beans-soaked in water over night, then washed and drained
- 2-3 Tbsp olive oil
- 1 big onion-chopped
- 8 fresh garlic cloves-chopped
- 1 big juicy tomato-peeled and chopped
- 1 big handful of fresh cilantro-chopped
- 2 Tbsp tomato paste
- 1 red dry chili pepper (optional)
- 2 tsp pink Himalayan salt
- 1/2 tsp black pepper
- 1 tsp cumin powder
- 1 Tbsp red paprika
- 1/2 tsp turmeric
For later: 10 leaves of swiss chard, washed very well and roughly chopped

This tomato bean soup is a Moroccan signature dish at my mom’s kitchen. I remember coming back from school on wintery days and find that this soup is our lunch/dinner. I was so delighted. My mom would make this soup the traditional Moroccan way which is with either beef chunks or turkey neck bones. Although the soup is rich enough on its own, we used to have it with some fresh bread to absorb the sauce. At other times, it was served on a bed of couscous and spicy tomato garlic salad on the side. This specific soup is my vegan version. It is healthy, rich, and very satisfying. You are welcome to try the meat version as well of course.

Instructions

Soak the beans in a bowl with water and baking soda for 6-8 hours. cover, set aside. Then transfer to a colander and wash very well under running water.

1). Heat up the oil in a deep pot (I use a pressure cooker) and start sauteing the onions. After a few minutes, add the garlic, mix, and then add the tomato and spices. Mix for about 30 seconds or so until fragrant.

2). Add 8-10 cups of water, depending on the size of your pot, add the drained beans, cilantro, and bring to a boil. If using a pressure cooker, close the pot and put a timer for 35-40 minutes. Let cook on medium heat without opening the pot at all! Then, turn off the heat, let the steam release completely. Once the velv is down, it is safe to carefully open the pot.

3). In a small bowl add a can of tomato paste and mix with 1 cup hot boiling water. Once the texture is smooth, add to the soup. Add the greens, salt, and pepper and continue cooking the soup for 10 minutes more.

3). If using a regular pot, mix the soup every 20 minutes or so until the beans are very soft. Check for salt and pepper and then add the tomato paste, chopped kale, Or Swiss chard leaves. Cook for another 10-15 minutes.

Note: If you use a pressure cooker, time it for 35 minutes after it has come to a boil. If the soup is too thick, more water.

For mom's meat version:

Cook in advance turkey necks, clean and add to the soup in the beginning.

You may also add beef marrow bones or beef goulash when sautéing the onions.

Watch it on YouTube