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!
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!
cook time: 1 hour and 30 MINStotal time: 1 hours and 45 mins
- 2 tablespoon Olive Oil
- 1 1/2 pounds Beef Stew Meat
- 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
- 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.
- Stir in paprika, cumin, and cinnamon. Cook until spices are fragrant, about 30 seconds.
- Add bell pepper, chicken stock, tomatoes, carrots, celery, turnips, chickpeas, cayenne pepper, and saffron. Stir until well combined, bring to a simmer, reduce heat to low, cover, and cook for 1 1/2 hours until beef is tender.
- Stir in spinach, and cook until wilted.
- Serve soup garnished with fresh cilantro.
©2017 Serena Bakes Simply From Scratch
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