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!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes or until translucent.

Step 3

Stir in the minced garlic, cumin, ground coriander, ground cinnamon, and paprika. Cook for 1 minute until fragrant.

Step 4

Add the diced potatoes and sliced carrots to the pot. Stir to coat the vegetables with the spices.

Step 5

Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir well.

Step 6

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.

Step 7

Stir in the cannellini beans and chickpeas. Simmer for an additional 10 minutes to heat the beans through.

Step 8

Add the chopped cilantro, lemon juice, salt, and black pepper. Stir to combine.

Step 9

Taste and adjust seasoning if needed.

Step 10

Serve hot with crusty bread or over a bed of rice, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	3017.5 grams (3017.5g)

Amount per serving	% Daily Value*
Calories	2242

Total Fat 61.10g	78%
Saturated Fat 10.10g	51%
Polyunsaturated Fat 8.90g
Cholesterol 8mg	3%
Sodium 6274mg	273%
Total Carbohydrate 360.50g	131%
Dietary Fiber 78.60g	281%
Total Sugars 58.10g
Protein 82.40g	165%

Vitamin D 0IU	0%
Calcium 807mg	62%
Iron 33mg	183%
Potassium 8003mg	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.

Source of Calories

Fat: 23.7%

Protein: 14.2%

Carbs: 62.1%