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.
Cook’s Illustrated found a smoky salsa made from fire-roasted tomatoes to be significantly more complex and delicious than one made with regular diced tomatoes.
Check out this article Homemade Mexican Salsa – made with fire-roasted tomatoes.
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
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
Allow to warm, add onions, and sweet peppers and saute about 5 minutes.
Next add garlic and continue to saute.
Another Moroccan Inspired Recipe – Moroccan Baked Chicken Thighs with Broccoli
The leaves will cook a little, but there will be more color to the presentation of the soup.
This soup, like any sauce or salsa taste better after 24 to 48 hours, giving time for the spices to be absorbed into the finished product.
How ever you chose to finish the soup, once done, ladle into a soup bowl and enjoy.
Try this soup with red kale – Red Kale Cannellini Beans and Chorizo Soup
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