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The Whole Foods Kosher kitchen

Moroccan Bean Soup Recipe

Posted on 9th of September, 2013 by Lévana

Bean soup on wooden table

Moroccan Bean Soup: Another delicious way to showcase our wonderful all-natural, all-vegetarian and inexpensive Moroccan soups. You’ll be happy to have preserved lemons on hand, they do wonders for bean and many other dishes. And if you don’t, settle today for lemon zest, and set aside  just a few minutes to make a batch that will last you a good few months, and will enhance many delicious dishes.

I love to use large lima beans for this bean soup; they taste and look funky, and need minimal (sometimes no) soaking, and have a way of partially dissolving in the soup during cooking, making it all and once  creamy and chunky, giving it its rustic look and hearty texture. But of course any white beans will do.

This delicious bean soup is inexpensive and requires just the soaking time as the prep step. Using canned beans in a desire to cut cooking time will not yield the same results, not by a long shot. Please soak the beans, give the bean soup the time it needs to reach its full deliciousness, and enjoy the difference!


1/3 cup olive oil

2 large onions, quartered

6 ribs celery, peeled

8 large cloves garlic

3 quarts (12 cups) water

1 pound large lima beans or other white beans, soaked overnight

4 cups canned crushed tomatoes

3 tablespoons paprika

A good pinch red pepper flakes, aor a little more to taste to taste

Salt to taste

1 preserved lemon, peel only, thoroughly rinsed (settle for 2 tablespoons lemon zest)

1 bunch flat parsley

1 small bunch cilantro, tough ends discarded

2 tablespoons ground cumin


Heat the oil in a wide heavy pot. In a food processor, coarsely grind the onions, celery and garlic. Add to the pot and sauté until translucent. Add the water, beans, tomatoes, paprika, cayenne and salt, and bring to a boil. Reduce to medium low and cook covered for about 2 hours or until the beans are very soft and start breaking up and dispersing in the liquid. In a food processor, finely grind the preserved lemon peel, parsley and cilantro. Stir the ground mixture and the cumin into the soup, cook another 10 minutes. Adjust the texture and seasonings.

Filed under: Bean Soup Recipes, Beans Recipes, Jewish Recipes, Kosher Natural Foods, Moroccan Recipes, Moroccan Soup Recipes, Natural Foods Recipes, Pareve Recipes, Preserved Lemons Recipes, Recipes, Vegetarian Recipes, Vegetarian Soup Recipes

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6 Questions

  1. Jennifer, on Said:

    It looks like carrots are in the soup in the picture posted, but I do not see carrots listed under the ingredients. Are carrots supposed to be added?

  2. Debbie Amster, on Said:

    I love this soup. I’m thinking about making it for shabbos lunch. do you think it would be ok in a crockpot? What changes would you make?

    • Lévana, on Said:

      Debbie please don’t, it will taste like…. cholent. Certainly not what you want. This soup cooks a couple hours, end of story, so Shabbos dinner OK, lunch no:-((((

  3. Vicki Belovski, on Said:

    I made this and loved it, so I sent the recipe to my daughter in sem, who made it and also liked it, and now that she’s trying to use up her chametz, ate it with kneidlach, for true fusion cuisine!