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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


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


  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

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