Quick Moroccan Vegetarian Bean Soup Recipe.

Adapted from Levana Cooks, using Levana Nourishments Garden Vegetable

bean soup

Vegetarian Bean Soup:

Another delicious all-vegetarian and inexpensive Moroccan soup, done the quick way.

Comfort food at its best. Unlike on my personal blog, I am using canned beans in this vegetarian bean soup recipe, as the theme of this whole recipe section is to get a perfect meal even when we are short on time. But this is the luxury that using Levana Nourishments affords you, as you start with that powerful pouch, which packs a powerful punch.

 My Bean Soup Freezes Beautifully.

So, don’t divide: Freeze! You will be happy to find a container in the freezer when you are short on time and crave a large bowl of comfort food!


  • 1/3 cup olive oil
  • 3 quarts (12 cups) water
  • 6 cups good quality canned white beans (2 large cans drained)
  • 4 cups canned crushed tomatoes
  • 2 pouches Levana Nourishments Garden Vegetable
  • 3 tablespoons paprika
  • A good pinch red pepper flakes, aor a little more to taste to taste
  • Salt to taste
  • Juice and zest of 2 lemons
  • 1 small bunch cilantro, tough ends discarded, minced
  • 2 tablespoons ground cumin


Heat the oil in a wide heavy pot.

Bring the first set of ingredients to a boil. Reduce to medium low and cook covered for about 20 minutes. Stir in the last three ingredients. Adjust the texture and seasonings.

Makes a dozen ample servings

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