• Eddie

Mo Rockin Spicy Tomato-Bean Soup

Sometimes it’s just too cold to leave your place for ingredients. You use what you have in your kitchen, and sometimes that turns into a killer Moroccan style soup. I made a big batch because it always tastes better the next day. 


2 T olive oil

1 large onion, small dice

8 cloves garlic, minced

27 oz. can Crushed Tomatoes (use fresh tomatoes, tomato sauce, whatever you have)

3 15 oz. cans kidney beans ( use whatever beans you have)

1 package rice cakes (sub ½ C your favorite grain)

2 yams, chopped

10 oz. package frozen kale (spinach, mustard greens, collards work)

32 oz. Vegetable broth

1 T cumin

1 t cinnamon

1 t sweet paprika

½ t crushed red pepper

Salt and pepper


1- Cover the bottom of a big soup pot with olive oil and heat on medium. Add the onion and garlic. Cook until the onion is soft and the garlic starts to become fragrant. 

2- Add everything else.

3- Bring to a boil, reduce to a low simmer, cover and cook for 45 minutes. 

4- Taste and adjust seasoning if needed. 

5- Serve and slurp

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© 2018 Eddie McNamara