Moroccan Potato Bean Soup
Warm up with a hearty bowl of Moroccan Potato Bean Soup, a fragrant and flavorful medley of nourishing ingredients inspired by North African cuisine. This vegan recipe combines tender potatoes, sweet carrots, and protein-packed cannellini beans and chickpeas, simmered in a spiced tomato-based broth infused with cinnamon, cumin, coriander, and paprika. A splash of zesty lemon juice and a sprinkle of fresh cilantro brighten the dish, creating a harmonious balance of comforting and vibrant flavors. Ready in under an hour, this easy one-pot soup is perfect for weeknights and pairs beautifully with crusty bread or fluffy rice. Savor this wholesome, plant-based delight that's as good for your taste buds as it is for your soul!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 3 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 14-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 1.5 cups cooked or canned cannellini beans, drained and rinsed
- 1.5 cups cooked or canned chickpeas, drained and rinsed
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes or until translucent.
Stir in the minced garlic, cumin, ground coriander, ground cinnamon, and paprika. Cook for 1 minute until fragrant.
Add the diced potatoes and sliced carrots to the pot. Stir to coat the vegetables with the spices.
Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes and carrots are tender.
Stir in the cannellini beans and chickpeas. Simmer for an additional 10 minutes to heat the beans through.
Add the chopped cilantro, lemon juice, salt, and black pepper. Stir to combine.
Taste and adjust seasoning if needed.
Serve hot with crusty bread or over a bed of rice, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6274 mg | 273% | |
| Total Carbohydrate | 360.5 g | 131% | |
| Dietary Fiber | 78.6 g | 281% | |
| Total Sugars | 58.1 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 807 mg | 62% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 8003 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
