Moroccan Potato Bean Soup Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

Steps:

• Skin the fresh favas: bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes, have a bowl for the shelled favas close at hand and this will not take very long.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the leeks, onion, carrots and celery. Cook, stirring, until vegetables are just tender, about 5 minutes, and add the turnips, potatoes, favas, water or stock, salt and bouquet garni. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, or until the vegetables are very tender. Remove and discard the bouquet garni.
• Purée the soup using a hand blender or a food mill, or working in batches, in a blender, making sure that you place a towel over the top of the blender and remove the inner part of the lid to avoid hot splashes. Return to the pot, add the pepper, turmeric and chopped cilantro and bring to a simmer over medium-low heat. Turn the heat to low, cover and simmer, stirring often, for 30 minutes. Taste and adjust salt and pepper. Serve in wide soup bowls, garnished with cilantro leaves and with a drizzle of olive oil over each serving.

Steps:

• Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently.
• Tip in the cumin and fry for another minute.
• Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
• Simmer for 8 minutes.
• Throw in broad beans and lemon juice, cook for a further 2 minutes.
• Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
• Serve with flatbread.

Steps:

• Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
• Stir in spices and cook for a further 2 minutes.
• add sweet potato and carrot and sweat well for 10 minutes.
• add stock and cover, bring to the boil and simmer for 20 minutes.
• Add chick peas and simmer for further 10 mins until chick peas are tender.
• Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.

Steps:

• In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
• In a frying pan, saute onions in olive oil until lightly brown.
• To cooking pot, add potatoes, sauteed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
• Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.