Moroccan · Soups
Moroccan White Bean Soup
A humble, warming soup found on Moroccan winter tables, this white bean soup leans on cumin, garlic and a good glug of olive oil rather than tomato, letting the beans themselves carry the dish. It's simple enough for a weeknight but hearty enough to serve as a full meal with bread.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Serves
- 4
- Level
- Easy
Ingredients
- 300 g dried white beans, soaked overnight (or 2 cans, drained)
- 1 onion, chopped
- 3 garlic cloves, crushed
- 1 tsp ground cumin and 1/2 tsp paprika
- 3 tbsp olive oil
- 1 bay leaf
- Salt and black pepper
Method
- 1
Soften the base
Warm the oil in a pot and cook the onion and garlic until soft, about 5 minutes.
- 2
Add the beans
Add the soaked, drained beans, bay leaf and enough water to cover by 5 cm.
- 3
Simmer
Bring to a boil, then simmer gently for 40–45 minutes (less if using canned beans) until the beans are fully tender.
- 4
Blend partially
Remove the bay leaf and blitz about a third of the soup with an immersion blender to thicken it while keeping some whole beans.
- 5
Season and finish
Stir in the cumin, paprika, salt and pepper. Adjust consistency with a little water if needed.
- 6
Serve
Ladle into bowls with a drizzle of olive oil and warm khobz bread.
Chef's tips
- Soaking dried beans overnight cuts the cooking time roughly in half and gives a creamier texture.
- Blending only part of the soup keeps texture interesting rather than pureeing it fully smooth.
Frequently asked questions
Can I use canned beans?
Yes — use two 400 g cans, drained and rinsed, and reduce the simmer time to about 20 minutes.