Moroccan Beef Vegetable Soup

Easy Moroccan Beef Vegetable Soup is simple to make and packed with flavor. Loaded with beef, vegetables, and chickpeas in a gorgeous broth.

I made Moroccan Beef Vegetable Soup Monday, since we have all had some kind of nasty head cold, and had already eaten all the typical go-to soups. We even skipped pizza Friday, and Colt brought home everyone soup from Panera, because the whole house was craving soup. We've been that kind of sick!

With everyone being sick, it was the perfect excuse to make it! With the stronger flavors, and I little bit of cayenne pepper I thought one of the kids was bound to not be fond of it, but it was devoured without a problem.

You could easily leave the beef out, and use vegetable stock for a vegan option, and it would still be amazing. The flavors of the soup really blend together well.

It's the perfect soup if your looking for something healthier, and packed with flavor to hit the spot!

Scroll to the bottom for the printable recipe. Here's how to make Moroccan Beef Vegetable Soup:

Heat 2 tablespoons Olive Oil, over medium-high heat.

Add 1 1/2 pounds Beef Stew Meat or Cubed Chuck Roast, and cook until lightly brown on both sides.

Stir in:

• 1 medium Diced Onion
• 4 cloves Minced Garlic
• 1 teaspoon Grated Fresh Ginger

Stir until onion is softened, and garlic fragrant.

Stir in:

• 3 teaspoons Smoked Paprika
• 3 teaspoons Cumin
• 3/4 teaspoon Ground Cinnamon

Cook until spices are fragrant, about 30 seconds to 1 minute.

Stir in 1 large Seeded and Diced Bell Pepper.

Add:

• 8 cups Chicken Broth
• 14 ounces Canned Diced Tomatoes
• 1 cup Shredded Carrots
• 3 stalks Diced Celery
• 1 whole Peeled and Diced Turnip
• 15 ounces Canned Rinsed Drained Chickpeas
• 1 pinch Cayenne Pepper or to taste
• 1 pinch Saffron Threads (optional) but adds to color. 

Stir until well combined, bring to a simmer, reduce heat to low, cover, and cook for 1 1/2 hours or until beef is tender.

Stir in 3 cups Baby Spinach. Cook 1-2 minutes, until spinach is wilted.

Garnish Moroccan Beef Vegetable Soup with Fresh Cilantro, if desired.

A perfect bowl of comfort. The kids were already asking when I would make Moroccan Beef Vegetable Soup again, so I know you'll love it too!

Other Soup Recipes we love:

• Alphabet Vegetable Soup
• Crock Pot Beef Barley Soup
• Tuscan Ham and Bean Soup
• Borscht with Beef
• Crock Pot Tomato Soup

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Moroccan

Yield: 6

Author: Serena Bakes Simply From Scratch

Moroccan Beef Vegetable Soup

Easy Moroccan Beef Vegetable Soup is simple to make. Loaded with beef, vegetables, and chickpeas from Serena Bakes Simply From Scratch.

prep time: 20 Mcook time: 1 H & 30 Mtotal time: 1 H & 50 M

ingredients:

• 2 tablespoon Olive Oil
• 1 1/2 pounds Beef Stew Meat or Cubed Chuck Roast
• 1 whole Medium Onion, Diced
• 4 cloves Garlic, Minced
• 1 teaspoon Fresh Ginger, Grated
• 3 teaspoons Smoked Paprika
• 3 teaspoons Cumin
• 3/4 teaspoons Ground Cinnamon
• 1 whole Red Bell Pepper, Seeded and Diced
• 8 cups Chicken Stock
• 14 ounces Canned Diced Tomatoes
• 1 cup Carrots, Shredded
• 3 stalks Celery, Diced
• 1 whole Turnip, Peeled and Diced
• 15 ounces Canned Chickpeas, Drained and Rinsed
• 1 pinch Cayenne Pepper, Or To Taste
• 1 pinch Saffron Threads
• 3 cups Baby Spinach
• 1 handful Cilantro, Chopped

instructions:

How to cook Moroccan Beef Vegetable Soup

1. Heat olive oil over medium-high heat. Add meat, and cook until brown on both sides. Stir in onion, garlic, and ginger, cook until onion is softened, and garlic fragrant.
2. Stir in paprika, cumin, and cinnamon. Cook until spices are fragrant, about 30 seconds.
3. Add bell pepper, chicken stock, tomatoes, carrots, celery, turnips, chickpeas, cayenne pepper, and saffron.
4. Stir until well combined, bring to a simmer, reduce heat to low, cover, and cook for 1 1/2 hours until beef is tender.
5. Stir in spinach, and cook until wilted.
6. Serve soup garnished with fresh cilantro.

NOTES:

This soup would also be delicious omitting the beef for Moroccan Vegetable Soup. Substitute the chicken stock with vegetable stock for a hearty vegetarian meal.

Calories
543.79

Fat (grams)
18.73

Sat. Fat (grams)
5.12

Carbs (grams)
42.66

Fiber (grams)
9.88

Net carbs
32.79

Sugar (grams)
13.97

Protein (grams)
53.60

Sodium (milligrams)
963.14

Cholesterol (grams)
121.86

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

https://www.serenabakessimplyfromscratch.com/2017/03/moroccan-beef-vegetable-soup.html

©2015 Serena Bakes Simply From Scratch

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