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.

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

rinsing the beans2 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 peppersPlace 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 tomatoesOnce you smell the garlic, stop sauteing and add the beans, broth and tomatoes, and mix until well incorporated.

Another Moroccan Inspired Recipe – Moroccan Baked Chicken Thighs with Broccoli

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

Moroccan Three Bean and Kale Soup in a soup potYou can either add the kale while simmering, or wait after 20 minutes then add the kale stir in wait 5 minutes and serve.

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.

Moroccan Three Bean and Kale Soup - close up

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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15 thoughts on “Moroccan Three Bean and Kale Soup

  1. 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.

    1. 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.

  2. 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?

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