Taken straight from the “Slow Cooker Vegetarian” cookbook by Katy Holder, this Moroccan Broad Bean Soup is delicious and super easy to prepare using broad beans, olive oil, onion, garlic, and spices.

To make Moroccan Broad Bean Soup in your slow cooker or crockpot, start by sautéing onions, garlic, and spices to develop flavor. Then, add the prepared beans and potatoes, covering with vegetable stock. Cook on high for three hours until everything is tender and flavorful.

This dish is a personal favorite in the winter, providing a soothing, warm meal that’s both nourishing and comforting.

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Can I use canned broad beans instead of dried?

Yes, you can use canned broad beans for this recipe if you’re short on time. Ensure to rinse them well to remove excess salt and adjust the cooking time since they’re already cooked. This might reduce the overall cooking time by about an hour.

Slow Cooker Moroccan Broad Bean Soup Ingredients

• 570 g (1 lb 4½ oz/3 cups) of dried broad beans, soaked overnight, drained, and rinsed
• 2 tbsp of olive oil
• 1 large brown onion, finely chopped
• 4 cloves of garlic, minced
• 1 tsp of ground cumin
• 1 tsp of ground coriander
• ½ tsp of sweet paprika
• 500 ml (17 fl oz/2 cups) of high-quality vegetable stock
• 1 large potato, peeled and cut into large chunks
• The finely grated zest and juice of 1 lemon
• Chopped coriander (cilantro), extra paprika, and extra virgin olive oil, for serving

How To Make Slow Cooker Moroccan Broad Bean Soup

1. Prepare the beans: Begin by removing the skins from the soaked broad beans.
2. Prepare the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion, minced garlic, ground cumin, ground coriander, and sweet paprika. Cook for 3–5 minutes until the onion is soft and translucent.
3. Combine the ingredients: Add the prepared broad beans and 1 liter (35 fl oz/4 cups) of water to the saucepan. Bring to a boil and cook for 10 minutes. Transfer the contents to the slow cooker, adding the vegetable stock and chopped potato. Cook on high for 3 hours, or until the beans and potato are tender.
4. Blend the soup: Use a stick blender to purée the soup directly in the slow cooker, or transfer it in batches to a food processor or blender. Add lemon juice and zest during blending. If the soup is too thick, adjust the consistency with a little water.
5. Season and serve: Season the soup to taste with sea: salt and freshly ground black black pepper. Serve hot, garnished with chopped coriander, a sprinkle of paprika, and a drizzle of extra virgin olive oil.

How do I know when the broad beans are properly cooked in the soup?

The broad beans are properly cooked when they are tender and can be easily mashed with a fork. This typically happens after about 3 hours of cooking on high in the slow cooker, ensuring they blend smoothly into the soup.

Recipe Tips

• Enhance creaminess: For a creamier soup, reduce the added water by half a cup. This adjustment results in a thicker, more velvety texture that beautifully complements the rustic flavors of the beans.
• Boost flavor with spices: Toast your cumin and coriander seeds in a dry pan until fragrant before grinding them. This small step will amplify the earthy and aromatic qualities of your soup significantly.
• Use fresh lemon: Instead of pre-packaged juice, squeeze fresh lemon for zest and juice. Fresh lemon enhances the soup’s flavor with a brighter, more vibrant citrus note that really makes the dish pop.
• Add crunch with toppings: Sprinkle toasted almonds or crumbled feta cheese on top before serving. These toppings add a delightful texture and rich flavor that contrast well with the smooth soup.
• Extend cooking time: If your schedule allows, cook the soup on a low setting for up to 6 hours. Slow cooking enhances the soup’s depth of flavor, allowing all the spices and ingredients to meld perfectly.

Recipe Variations

• Substitute beans: Try using chickpeas instead of broad beans for a different texture and a slightly nuttier flavor. Chickpeas are a great alternative that blend well with Moroccan spices.
• Introduce meat: Incorporate diced lamb into the soup for added richness and protein. Brown the lamb pieces before adding them to the slow cooker to ensure they’re tender and flavorful.
• Add heat: Include a teaspoon of harissa paste or a sprinkle of chili flakes for a spicy version. This addition introduces a pleasant heat that balances the rich spices of the soup.
• Incorporate creamy elements: Stir in a spoonful of coconut milk or Greek yogurt just before serving. This adds a creamy texture and slightly cools the spices, offering a smoother eating experience.
• Experiment with herbs: Replace cilantro with chopped fresh mint for a refreshing twist. Mint pairs well with Moroccan flavors and adds a burst of freshness to every bite.

What To Serve With Moroccan Broad Bean Soup

Serve your Moroccan Broad Bean Soup with aromatic and hearty sides like warm pita bread, Sweet Potato Wedges, or a cucumber yogurt salad.

You can also pair it with Orange Glazed Carrots or grilled eggplant slices for a refreshing contrast to the creamy texture of the soup.

How To Store Leftover Moroccan Broad Bean Soup

In The Fridge:

To store leftover Moroccan Broad Bean Soup in the fridge, transfer it to an airtight container and refrigerate. It will stay fresh and tasty for up to 5 days. Always allow the soup to cool to room temperature before refrigerating to maintain its quality.

In The Freezer:

Broad Bean Soup freezes well due to its smooth texture. Pour the cooled soup into freezer-safe bags or containers, leaving some space for expansion. It can be stored frozen for up to three months. Thaw in the refrigerator overnight when ready to use.

How To Reheat Leftover Moroccan Broad Bean Soup

Reheat your leftover Moroccan Broad Bean Soup by pouring it into a saucepan and warming it over medium heat until hot throughout, stirring occasionally. This method helps preserve the soup’s texture and flavor.

For a quicker option, you can also reheat it in the microwave, covered, stirring halfway through.

Check out More Slow Cooker Recipes:

• Slow Cooker Cream of Mushroom Soup
• Slow Cooker Leek and Potato Soup
• Slow Cooker Chicken Carcass Soup