Monday, January 16, 2017

Sweet Moroccan Bean Soup

It makes sense that January is National Soup Month.  A warm, homemade soup certainly can hit the spot on these short, often cold and dreary days.  This recipe was inspired by Food and Wine Magazine's Harissa White Bean Stew recipe.  Our soup features sweet bell peppers in place of the hotter spicy ones.  Both beans are locally grown.

Sweet Moroccan Bean Soup

(Serves 4)

Grind seeds in seed mill.  Add salt.
1/2 teaspoon caraway seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon salt

Heat oil in counter top pressure cooker.  Brown shallot, garlic, celery and carrot.  Add tomato paste, ground seed blend, cumin and paprika.  Saute 4 minutes.  Add water, dried beans and peas, lemon peel and bay leaf. 
Tighten lid, close pressure valve.  Set pressure timer for 45 minutes.   
1 teaspoon olive oil
1/4 cup shallot, diced
2 garlic cloves, minced
1/4 cup celery, diced
1 carrot, peeled and diced
2 tablespoon tomato paste
1/2 teaspoon cumin
1/4 cup paprika
1/3 cup heirloom beans
1/3 cup red (dry) peas
2 1/2 cup water
1 lemon peel, about 2 inches
1 bay leaf

Release pressure.  Remove lid.  Add lemon juice.
Juice from 1/2 lemon

Garnish with turmeric yogurt.
1/4 cup yogurt
1/4 teaspoon ground turmeric

This meal is served with sauteed pears, bleu cheese and pecans and a slice of multigrain bread.



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