Moroccan Three-Bean Soup

Prepare yourself for hearty, yummy delicious-ness! I recently hosted a Mediterranean themed dinner and served this soup, found in The New Soup Bible edited by Anne Sheasby (which I am holding hostage from a friend because it is no longer being sold and I was tagging nearly every page!). It’s chock full of protein, and stick-to-your-bones comfort and flavor, yet low in fat so you can keep eating! A good thing, since it didn’t dawn on me that this served EIGHT (explains why my pot in photos below is full to the brim) so I have a lot left over! I made this the night before, which gave the flavors more time to develop, and served this with a nice Sauvignon Blanc and Ina Garten’s Panzanella salad.

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 2 yellow onions, halved and sliced
  • 1/2 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 1 tsp ground cinnamon
  • pinch of saffron threads
  • 2 14-15 oz cans of chopped tomatoes
  • 1-1/2 tsp caster (superfine) sugar
  • 3/4 cup brown or green lentils, rinsed and picked over
  • 7-1/2 cups vegetable broth (I blended regular and low-sodium versions)
  • 1 cup dried chickpeas, soaked overnight, boiled until tender*
  • 1 cup dried fava beans, soaked overnight, boiled until tender*^
  • 1/3 cup fresh cilantro, chopped
  • 1/3 cup fresh flat parsley, chopped
  • salt and black pepper, to taste

*to speed up process, canned beans may be used, but rinse thoroughly as they contain a lot of sodium.
^raw fava beans can be found in specialty stores where middle-eastern products are sold.

Directions

  1. Heat olive oil in large stockpot. Add onions and stir for about 15 minutes, or until they are soft.
  2. Add the ginger, turmeric, cinnamon, saffron, tomatoes and sugar.
  3. Stir in lentils and pour in broth. Bring to boil, reduce heat, cover and simmer for about 25 minutes or until lentils are tender.
  4. Stir in the cooked chickpeas and fava beans, bring back to boil, then cover and simmer again for another 10-15 minutes.
  5. Stir in fresh herbs (I did this the next day as I was warming the soup and topped each bowl with a pinch, for presentation). Season to taste and serve hot.

Don’t forget to cut the recipe in half for a smaller group; or, I’m sure – to quote “Annelle” from Steel Magnolias – this is in the “freezes beautifully” section of the cookbook!

Buen provecho! Bon apetit!

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2 Responses to “Moroccan Three-Bean Soup”

  1. Tandarts says:

    Hey this post is very good. Can you tell me any related articles?

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