Moroccan Harira Soup
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When the holidays are over, we’re pretty much back to our schedules except, it’s cold 🥶! January and February are no picnic especially if you live above the 49th parallel. Besides stews, another favorite here in Canada is a hot bowl of soup. There’s nothing more comforting when the mercury hits below zero!
 
After nearly 10 years, I posted over 3 dozen incredible soup recipes on the website and they keep coming. It can be a nice Creamy Tomato Basil & Parmesan Soup 🍅, Corn Chowder, Garlic Soup, Cauliflower Cheese Soup, French Onion Soup Gratinée, etc.
 
In my book 📗, soup with meat in it is a full meal and besides Slow Cooker Beef Barley Soup, Avgolemono Chicken Soup, Lasagna Soup, Albóndigas • Mexican Meatball Soup, Split Pea & Ham Soup, here’s the latest one… my version of Moroccan Harira Soup!
 
Like I say in my video 🎥 intro – “this soup really sticks to your ribs!”. With beef cubes, vegetables, legumes, an array of spices and herbs simmered in a lovely beef broth and topped with vermicelli, this is a bowl loaded with deliciousness!
 
Originating in North Africa, this Moroccan Harira Soup can be made with either beef, lamb 🐏 or chicken. If you decide to go with lamb shoulder, switch the broth for chicken and besides cilantro and parsley, add fresh chopped mint… a ¼ cup at the most!
 
As I mentioned above, there are a lot of ingredients that go into this hearty soup. When it comes to celery, the leaves can be added to the dish. My celery heart 🥬 was lacking them but if yours has some, add them as they are packed with more vitamins and minerals than the stalk itself.
 
This one-pot recipe is one of my winter favorites 💖 not only because it’s robust but also because of its gorgeous seasoning! It doesn’t lack spices as there are a lot going in. It’s so worth it because it gives that deep flavor of richness in this soup!
 
As we know, legumes are very good for us 💚. They’re packed with fiber, vitamins, and minerals. They’re also low in fat, help with blood sugar control, digestion and weight management. They’re chickpeas and green lentils, both great food items to add to your diet.
 
To thicken the soup 🥣, I use a cornstarch slurry instead of the flour for a few reasons. First and foremost, it’s gluten-free. Second, it doesn’t need much to get the thickening result, and last, it gives a smooth texture to the soup without clouding it.
 
On the other hand, using flour will give you a slight earthier flavor while the cornstarch won’t. It’s a matter of preference. Either you go for a cornstarch or flour slurry, they need to be mixed in cold water 💦 to prevent lumps.
 
There are a couple options when it comes to the final main component. You can use vermicelli or spaghettini, broken into ½-inch pieces. Rice 🍚 is also another option. Long-grain rice is probably the most common ingredient but if using short-grain, the soup will be creamier.
 
Last but not least is adding herbs and lemon juice 🍋 at the end. As both herbs (parsley & cilantro) lose the flavor due to the heat, by adding a couple tablespoons at the end, it brings back their freshness. Also, I find that adding lemon juice gives a nice finishing touch by brightening up the soup.
 
During the harsh months of winter, Moroccan Harira Soup is exactly what we need. There’s nothing more comforting than a hot bowl of soup to deal with our cold Canadian 🍁 weather. Served with crusty bread, this is a delicious, filling and nourishing meal to enjoy…
Bon Appétit! 🍽
 
Here are more incredible soup and chowder recipes for you to try… 😀
– Bay Scallop Chowder
– Butternut Squash Soup
– Kartoffelsuppe • German Potato Soup
– Scallops and Roasted Chestnut Soup
– Hot & Sour Soup
– Italian Wedding Soup
– Healthy Lentil Soup
– Chicken Tortilla Soup
– Wonton Soup
and for even more soup & chowder recipes, click on this link… Recipe Category • Soups & Chowders
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Moroccan Harira Soup

Moroccan Harira Soup

This amazing Moroccan Harira Soup is loaded with deliciousness. These great ingredients, make it the perfect meal to enjoy this winter!
5 from 30 votes
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Servings 8

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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Passive Time 0 minutes

Ingredients
  

  • 2 tbsp. olive oil tips & tricks
  • 1 to 1 1/2 lbs. blade steak aka chuck steak, cubed into bite-size pieces
  • freshly ground mixed peppercorns, to taste
  • 2 cups yellow onions, diced
  • 1 cup celery, diced tips & tricks
  • ground Himalayan pink salt, to taste
  • 3/4 cup red peppers, diced
  • 3/4 cup green peppers, diced
  • 2 tbsp. tomato paste tips & tricks
  • 1 tbsp. ginger, minced
  • 4 large cloves garlic, pressed
  • 1/2 tbsp. smoked paprika
  • 1/2 tbsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper
  • 1 can (15 oz.) diced tomatoes
  • 5 cups low-sodium beef broth
  • 1 cup water
  • 1 can (19 oz./540ml) chickpeas, drained and rinsed
  • 3/4 cup green lentils, rinsed
  • 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
  • 1/2 cup fresh cilantro, chopped and divided tips & tricks
  • 1/2 cup fresh parsley, chopped and divided
  • 1/2 cup vermicelli or spaghettini pasta, broken into 1/2-inch pieces
  • 1 1/2 tbsp. freshly squeezed lemon juice optional

Directions
 

  • In a Dutch oven over medium heat, add oil and when it gets hot, add beef cubes and generously season with freshly ground mixed peppercorns. Sauté for 2 minutes or until no longer pink.
  • Add onion and celery; generously season with salt. Sauté for 3 minutes.
  • Add peppers and sauté for 3 minutes. Add tomato paste and stir to coat.
  • Add ginger and garlic; sauté for 1 minute.
  • Reduce heat to medium, and add smoked paprika, cumin, coriander, turmeric, cinnamon and cayenne pepper; cook for 30 seconds or until fragrant. Stir in tomatoes.
  • Pour in broth and water; bring to a boil.
  • Add chickpeas and lentils; mix them in. When it starts bubbling again, reduce heat to medium-low and simmer gently for 30 minutes, stirring often and scraping the bottom of the pot if needed.
  • Increase heat to medium-high and when it starts boiling, add cornstarch slurry; stir well until the liquid starts to thicken, about 45 seconds.
  • Reduce back to medium-low and stir in ¼ cup of each; cilantro and parsley.
  • Let the soup simmer gently for 25 to 30 minutes or until the lentils are tender, stirring occasionally and scraping the bottom of the pot if needed.
  • Add vermicelli or spaghetti and cook for 17 to 20 minutes or until tender.
  • Add 2 tbsp. cilantro and parsley plus lemon juice. Stir well and adjust seasoning if needed.
  • Serve in warm bowls and sprinkle on the remaining cilantro and parsley.

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