Moroccan Three Bean and Kale Soup

Moroccan Three Bean and Kale Soup

Moroccan Three Bean and Kale Soup

A soup of Moroccan cuisine inspiration using a North African medley of complex, aromatic spices called, Ras el hanout.

The mix includes but not limited too are cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric.

Fire roasted tomatoes also add wonderful flavor. Fire-roasting tomatoes, allowing them contact with the flame brings out the tomatoes’ sweetness and, most notably, imparts a distinct smokiness.

So grab the ingredients and a large pot, because it’s no secret we love soup – well, most of us do – and this Moroccan Three Bean and Kale Soup is hearty, warming, comforting, and so big on flavor.

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Moroccan Three Bean and Kale Soup

3/4 cup chopped mini-sweet peppers, red, yellow, and orange

3/4 cup chopped red onion

2 Tbs. olive oil

2 large cloves garlic, minced

3 cups baby kale leaves, chopped

1 can – 15.5 ounce kidney beans, drained and rinsed

1 can – 15.5 ounces black beans, drained and rinsed

1 can – 15.5 ounces garbanzo beans – drained and rinsed

1 32 ounce container free range chicken broth, low salt

1 can – 28 ounces fire roasted tomatoes, with no added spices or herbs

2 tablespoons Ras El Hanout

1/2 teaspoon Himalayan salt

sauteing the onion and sweet peppers

Place a  6 to 8 quart soup pot over medium heat and add oil.

Allow to warm, add onions, and sweet peppers and saute about 5 minutes. Next add garlic and continue to saute.

add the fire roasted tomatoes

Once you smell the garlic, stop sauteing and add the beans, broth and tomatoes, and mix until well incorporated.

adding the spices

Next add the spice, and salt. Mix in. Let simmer on low for about 20 minutes.

Moroccan Three Bean and Kale Soup in a soup pot

You can either add the kale while simmering, or wait after 20 minutes then add the kale stir in wait 5 minutes and serve.

When cooked, ladle into soup bowls and enjoy.

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15 thoughts on “Moroccan Three Bean and Kale Soup”

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  8. Jackie Saulmon Ramirez – Jackie has volunteered for more than twenty years for children and family issues. Currently she writes for parents in the "Reminder" and "Parent Rap" Facebook page. If you are interested in receiving the "Reminder," send her a message.
    Jackie Saulmon Ramirez

    This is funny… Thanks to Mr. Militant Negro’s reblog I am sitting here after my second large bowl of this soup! We made it today with the Garam Masala and it is delicious and I feel full. This is going to be a regular in our home.

    Reply ↓
  10. A Guy Without Boxers – Arlington, Virginia, USA – A gay nudist man enjoying life and sharing with others. Our nudity is a gift that we give to our same gender loving brothers that is above and beyond both friendship and love. It is our essence, our true selves.
    aguywithoutboxers

    My grandmother used to make a soup very similar to this! 🙂

    Reply ↓
    1. Cook Plate Fork
      splendidrecipes

      Wow, that’s exciting to know Roger. I hope you reading this article brought back some nice memories of her.

      Ya those Moroccan and North African spices are great. Though the majority of the spices did originate in India and some parts of the Arib world, but with their discovery many other nations, like Greece have invented wonderful dishes.

      Thanks for your comment and visit Roger. Have a great weekend.

      Reply ↓
  12. Jackie Saulmon Ramirez – Jackie has volunteered for more than twenty years for children and family issues. Currently she writes for parents in the "Reminder" and "Parent Rap" Facebook page. If you are interested in receiving the "Reminder," send her a message.
    Jackie Saulmon Ramirez

    Thank you for this yummy recipe! We are making this this weekend but are substituting Garam Masala for the Ras El Hanout. Instead of frying the onion in oil we will steam cook it in the frying pan.

    I was wondering, Randall, what is the difference between Himalayan salt and regular sea salt?

    Reply ↓

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