Recipe by Bat-El Gershowitz

Healthy and Rich Moroccan Bean Tomato Soup (plus Instant Pot Option)

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

Ingredients

Moroccan Bean Tomato Soup

  • 1 red dry chili pepper (optional)

  • 2 teaspoons Himalayan pink salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon cumin powder, such as Pereg Cumin

  • 1 tablespoon red paprika

  • 1/2 teaspoon turmeric

For Serving

  • 10 leaves of Swiss chard, or chopped kale, washed very well and roughly chopped

Directions

Prepare the Moroccan Bean Tomato Soup

1.

Heat the oil in a deep pot (I use a pressure cooker) and start sautéing the onions. After a few minutes, add the garlic, mix, and then add the tomato and spices.

2.

Add 10 cups of water (depending on the size of your pot), the drained beans, and the cilantro, and bring to a boil.

3.

Mix every 20 minutes or so until soft. Taste for salt and pepper and then add the chopped Swiss chard leaves. Cook for another 10 to 15 minutes.

Notes:

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

Variation:

Variation: For a meat version: In advance, cook a turkey neck, clean it, and add to the soup in the beginning. You may also add beef marrow bones or beef goulash when sautéing the onions.

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Healthy and Rich Moroccan Bean Tomato Soup (plus Instant Pot Option)

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Dara Kotkin
Dara Kotkin
1 year ago

We have been useing this as a vegetarian main dish on Shabbat over basmati rice. Went well with Moroccan Salmon on the side. Last week 3 kids choose this over cholent and ended up being parve just because it was so good and they were full.

Rob Atkinson
Rob Atkinson
2 years ago

Easy to make and a warm hug to eat! My first Kosher.com recipe but it won’t be my last! You guys rock!! Thanks!!