Moroccan Harira (Bean Soup)

  • Recipe By
  • Published Jun 4th
  • Ready In1h 15m
  • Servings10
  • Calories261
A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare.

Moroccan Harira (Bean Soup) Ingredients

The following are the ingredients needed to make delicious Moroccan Harira (Bean Soup) for 10 servings:

  • 6 cups beef stock
  • 1 cup dry lentils
  • 1 tablespoon olive oil, or to taste
  • 1 onion, chopped
  • 1 cinnamon stick
  • 1 teaspoon minced fresh ginger root
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 (14 ounce) can diced tomatoes
  • 1 cup cooked quinoa (optional)
  • 1 bunch flat-leaf parsley leaves and thinner stems, chopped
  • 1 bunch cilantro leaves and thinner stems, chopped
  • 1 lemon, or to taste, juiced

Moroccan Harira (Bean Soup) Cooking Instructions

  • Prep15m
  • Cook1h
  • Ready In1h 15m

To cook Moroccan Harira (Bean Soup), you need about 15 minutes of preparation time. The time needed to cook this Moroccan Harira (Bean Soup) is about 1 hour , and you can serve your Moroccan Harira (Bean Soup) within 1 hour 15 minutes . The following are the steps to cook Moroccan Harira (Bean Soup) easily:

  1. 1 Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
  2. 2 Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture.
  3. 3 Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

Notes

  • Cook's Notes:
  • To make the soup wholly vegetarian, trade out the beef stock for vegetable stock.
  • If you do use quinoa, be sure to prepare it separately from the soup (1/2 cup unprepared = 1 cup prepared). Throwing it into the soup unprepared will cause it to absorb all the liquid and you will be left with a very, very thick stew.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 261 calories; 3.9 grams of fat; 42 grams of carbohydrates; 14.4 grams of protein; 0 milligrams of cholesterol; 299 milligrams of sodium.

  1. Jul 10th 2019

    used slow cooker. Low for 5 hrs. added 1.5 lb of stew meat that my family desired. ground ginger spice, not fresh. and 1 cup cooked quinoa. This taste is unique to my midwest meat and pota ...

  2. Mar 12th 2018

    We substituted vegetable stock for the beef stock, and then needed to add more salt. Loved the spices in this.

  3. Jul 5th 2017

    Delicious! I omitted the tomatoes (because I hate tomatoes), used vegetable stock, and put just a tiny sprinkle of ground cinnamon instead of a stick. This has unique flavor, easy to make it ...

  4. Mar 10th 2016

    I thought it was delicious, flavorful and hearty. The quinoa adds a complete protein and substance so it kept me feeling satisfied. I doubled the recipe and added a pound of stew meat. Ne ...

  5. Dec 13th 2015

    I made this recipe following it exactly. It was wonderful. The spices give this soup a delicious exotic flavor.

  6. Nov 14th 2015

    Great recipe! Tastes very similar to a version served in a restaurant near me. Substituted vegetable stock for the beef stock (I'm vegan) and used cinnamon powder in place of the cinnamon ...

  7. Jul 18th 2015

    I picked this recipe even though it had only a few reviews because I needed something high in fiber and protein that even my rambunctious 15 month old would eat and an easy reheat meal. It' ...

  8. Feb 14th 2015

    Meat Addition review: I was looking for a 15 bean soup recipe and found this gem. I added 2 lbs of Italian pork sausage (because that's what I had) cooked up with spices and the onion. I add ...

  9. Oct 9th 2014

    Delicious! Healthy and full of flavor.