Uncle Lou’s Vegan Moroccan Bean Soup

This Community Recipe is Uncle Lou’s Vegan Moroccan Bean Soup. Delicious earthy beans in a middle eastern spiced, thick and acidic tomato soup. Serve warm over rice or with fresh flatbread, garnished with vegan yogurt and chopped fresh herbs.

Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog.  If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy plant-based and vegan recipes. We are creating a positive community around food and sharing.

All about Lou Riboh

Our Community Cook this week is Lou Riboh. Born in London, he has lived in England, France, Israel and Ireland, each for over 5 years. As a child he also lived in Nigeria. His paternal grandparents arrived in Israel by boat from Morocco after World War II, making his father an Israeli. Lou’s mother is English, with Polish and Irish parents. 

Thanks to all these varied cultural influences, Lou speaks three languages and was raised around a broad spectrum of excellent food. These days, he’s a keen traveller and passionate about eating traditional dishes. He’s visited over 30 countries and enjoyed foods from spaetzle in Liechtenstein to empanadas on Easter Island. 

When in the kitchen, Lou’s favorite dishes to cook in general are from Asia. However, having grown up in the middle east, naturally the local food there is close to his heart. 

Uncle Lou’s Kitchen – a YouTube sensation

Lou is behind and in front of the YouTube channel Uncle Lou’s Kitchen. A meat free / mainly vegan Youtube Channel with food from all over the world – what’s not to love?! 

Be sure to take a look over at Lou’s channel, where he shows viewers meat free and vegan recipes he’s picked up through life and travels. If you see the green V on the top right of his videos, it means it’s Vegan and can be enjoyed by all. 

About Uncle Lou’s Vegan Moroccan Bean Soup

This traditional Moroccan soup is called Loubia and can also be found all across the middle east. Each region has a variation. Some use potatoes and others use carrots too. These are both wonderful additions, let them boil down until they’re sweet and very soft.

Lou says his version of the Loubia is dedicated to his wife Sarit. Her parents are also from Morocco, and this soup gives everybody a taste of home! 

For a cook-a-long, here is a video of Lou making this recipe on his YouTube channel: 

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Lou's Vegan Moroccan Bean Soup

Uncle Lou’s Vegan Moroccan Bean Soup

  • Author: Lou Riboh
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings

Ingredients

2 400g tins butter beans 

1 cup (200ml) tomato passata

1 litre of water 

2 medium or 1 large onion, finely chopped

5 cloves garlic, thinly sliced 

2 celery sticks, sliced 

1 handful fresh cilantro leaves

3 tablespoons ground cumin – 3 tablespoons

2 tablespoons paprika 

1 tablespoon turmeric

1 vegan chicken flavored stock cube or 1 heaped tablespoon of vegan bouillon powder

Salt and pepper to taste

Olive oil for frying


Instructions

  1. Saute the garlic and onions in a large soup pot with a little olive oil until. They should become soft and palely golden.

  2. Add all the spices to the pan and stir for 1 or 2 minutes. You may need to add oil or a little water to moisten the mixture. 

  3. Throw in all the other ingredients in no particular order. Mix to combine.

  4. Add half the cilantro and mix. 

  5. Bring to a boil, then reduce to a simmer. Add more cilantro – reserving some to garnish the finished dish. 

  6. Allow to simmer for 15-20 minutes, stirring occasionally to prevent sticking. 

  7. When the sauce has thickened to a gravy/curry consistency, it is ready. The liquid should just cover the beans.

  8. Serve onto plates and allow to cool for a few minutes before serving.


Keywords: moroccan, bean soup, vegan, paprika, spicy soup

Variations

Beans
Lou recommends using butter beans in this recipe. You could also use another other tinned bean that you like, or use a mixture. Black eyed beans, kidney beans, chickpeas and fagioli would all work well. 

Spices
Spicing wise, you can choose whether to go for smoked, hot, sweet or mixed paprika.  Here is a good all around organic paprika

An excellent organic turmeric powder, raw and certified

Low oil 
The recipe calls for olive oil to saute vegetables and spices. If you are looking for a low oil or fat free version, simply switch out the oil for a few tablespoons of vegetable broth or water. The vegetables will gently soften rather than become golden. However, any difference to the final flavor will be minimal when the dish is complete. Here’s some more information on why I don’t use oil in my cooking.

Serving suggestions 

  • Spoon over brown rice for a complete meal
  • In bowls with freshly made flatbread on the side
  • Add fresh diced chili sprinkled on top for powerful heat
  • Dollop some vegan yoghurt on top for a cool, creamy contrast
  • Switch out all or half of the coriander for parsley for a different herb taste

More Community Recipes 

Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community.  Don’t forget to get in touch to share your vegan recipe too!

Check out these other recipes from our community:

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