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Healthy and Rich Moroccan Bean Tomato Soup (plus Instant Pot Option)


This soup is a signature dish in my mom’s kitchen.  I remember coming home from school on wintery days and finding that this soup was our lunch/dinner.  I was always so delighted.  My mom made this soup the traditional Moroccan way which includes either beef chunks or turkey necks. And although the soup is really rich enough on its own, we used to have it with some crusty bread to dip and absorb the heavenly sauce. At other times, my mom would serve it on a bed of couscous and a Moroccan spicy tomato garlic salad on the side. This soup, though is vegetarian, healthy, and very filling and satisfying. You are welcome to try the meat version as well, of course. We love to enjoy it with sourdough bread.


Prepare the Moroccan Bean Tomato Soup

1. Heat the oil in a deep pot (I use a pressure cooker) and start sautéing the onions. After a few minutes, add the garlic, mix, and then add the tomato and spices.
2. Add 10 cups of water (depending on the size of your pot), the drained beans, and the cilantro, and bring to a boil.
3. Mix every 20 minutes or so until soft. Taste for salt and pepper and then add the chopped Swiss chard leaves. Cook for another 10 to 15 minutes.


If you use a pressure cooker, time it for 35 minutes after it has come to a boil. If the soup is too thick, add more water.


Variation: For a meat version: In advance, cook a turkey neck, clean it, and add to the soup in the beginning. You may also add beef marrow bones or beef goulash when sautéing the onions.


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