When chilly weather calls for something comforting, this Moroccan Three Bean and Kale Soup is just the thing to warm you up. Infused with the aromatic spices of Ras el Hanout, this Moroccan-inspired soup brings rich, savory flavor to your kitchen with very little effort.

Three varieties of hearty beans and tender baby kale simmer alongside colorful sweet peppers and smoky fire-roasted tomatoes in a flavorful broth.

Whether you’re looking for an easy weeknight dinner or a satisfying soup to enjoy throughout the week, this one-pot recipe delivers warmth and comfort in every spoonful.

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If you enjoy meals that keep cooking and cleanup simple, try our Moroccan Baked Chicken Thighs with Broccoli. This flavorful one-skillet dinner brings together tender chicken, broccoli, and warm Moroccan-inspired spices, all cooked in a single skillet.

Why Use Fire-Roasted Tomatoes?

Fire-roasted tomatoes give this Moroccan Three Bean and Kale Soup a rich, slightly smoky flavor without hours of simmering.

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Unlike regular canned tomatoes, they’re roasted over an open flame before being canned, bringing out their natural sweetness and adding a subtle charred flavor.

That extra depth complements the warm, aromatic spices of Ras el Hanout and the earthy flavors of the beans and kale. It’s a simple ingredient that makes a noticeable difference in the finished soup.

What Is Ras el Hanout?

Ras el Hanout is a fragrant North African spice blend commonly used in Moroccan cooking. Its name translates from Arabic as “head of the shop,” referring to a selection of some of the finest spices a merchant has to offer.

There is no single recipe for Ras el Hanout. Each spice merchant may have their own combination, sometimes blending a dozen or more spices to create a distinctive flavor.

What Does Ras el Hanout Taste Like?

Ras el Hanout has a warm, earthy, slightly sweet flavor with a wonderful aromatic depth. Although some blends contain pepper or cayenne, the emphasis is usually on fragrant spices rather than intense heat.

What Spices Are in Ras el Hanout?

Common ingredients include:

• Earthy spices: Cumin, coriander, and turmeric.
• Warming spices: Cinnamon, ginger, nutmeg, cloves, and allspice.
• Aromatic spices: Cardamom and black pepper.
• Floral additions: Some blends include dried rosebuds or lavender for a delicate floral note.

The exact ingredients and proportions vary from one blend to another.

In this Moroccan Three Bean and Kale Soup, Ras el Hanout brings together the flavors of the beans, baby kale, sweet peppers, and fire-roasted tomatoes. It’s an easy way to add layers of flavor without measuring out several individual spices.

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Want to explore more ways to bring bold flavors into your cooking? Check out our Unlocking Flavor: Must-Have Spice Blends for Your Kitchen guide to discover popular spice blends from around the world and how to use them in everyday meals.

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For another comforting soup that combines beans and greens, try our Red Kale Cannellini Beans and Chorizo Soup. This Portuguese-inspired soup gets its rich, savory flavor from Spanish chorizo.

Moroccan Three Bean and Kale Soup

This Moroccan-inspired soup combines three varieties of beans with fresh baby kale, sweet peppers, and fire-roasted tomatoes.

Seasoned with Ras el Hanout and gently simmered in a savory broth, it’s a simple, hearty soup with plenty of flavor.

Recipe Details

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: Approximately 6

Course: Soup, Lunch, Dinner

Cuisine: Moroccan-Inspired, North African

Cooking Method: Stovetop

Difficulty: Easy

Ingredients

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

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Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.

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Instructions

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

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

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

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

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

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How to Serve Moroccan Three Bean and Kale Soup

Serve this hearty soup warm in individual bowls, with crusty bread or warm flatbread on the side for soaking up the flavorful broth.

For a little freshness, add a sprinkle of chopped cilantro or parsley just before serving. A squeeze of lemon juice is another optional way to brighten the flavors.

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If you enjoy comforting soups with aromatic spices, try our Turkish Inspired Chicken and Orzo Soup with Garlic and Paprika⁠. It’s another delicious soup that brings together familiar ingredients with warm, fragrant seasonings.

How to Store and Reheat Leftovers

Refrigerating: Allow the soup to cool slightly, then transfer it to airtight containers and refrigerate promptly. Store for up to 3–4 days.

Freezing: This soup freezes well. Allow it to cool, then portion it into freezer-safe containers, leaving room for expansion. Freeze for up to 3 months for best quality.

Reheating: Warm the soup in a saucepan over medium-low heat, stirring occasionally until heated through. Add a little broth or water if the soup has thickened during storage.

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Frequently Asked Questions

Can I use dried beans instead of canned beans?

Yes, but the dried beans must be properly soaked and cooked before adding them to this recipe. The original recipe uses canned beans, which makes preparation much quicker.

Can I substitute another type of kale?

Yes. Curly kale or lacinato kale can replace baby kale. Remove any tough stems and chop the leaves into bite-sized pieces. Mature kale may require a little longer to become tender.

Is this Moroccan Three Bean and Kale Soup vegetarian?

The original recipe contains chicken broth, so it is not vegetarian. However, you can substitute vegetable broth if you prefer a vegetarian version.

Can I make this soup ahead of time?

Absolutely. This soup is a good choice for preparing ahead because the beans and aromatic spices continue to develop flavor as they sit. Refrigerate promptly after cooking and reheat thoroughly before serving.

Can I freeze Moroccan Three Bean and Kale Soup?

Yes. The beans, tomatoes, and broth freeze well, although the kale may become softer after thawing. Divide the soup into portions for convenient meals later.

More Delicious Homemade Soup Recipes

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Looking for another comforting bowl of homemade soup? Try our Sweet Potato, Carrot, Apple, and Red Lentil Soup⁠. Sweet potatoes, carrots, and apples bring natural sweetness, while red lentils and warming spices create a smooth, satisfying soup.

Learn More About Making Homemade Soup

Making a delicious homemade soup is about more than combining ingredients in a pot. The right balance of broth, vegetables, seasonings, and cooking time can make all the difference.

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Discover helpful cooking tips in our guide, The ABC’s of Soup Making⁠, and learn more about building flavor, choosing ingredients, and preparing satisfying homemade soups.

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