Moroccan Beef Vegetable Soup

Wednesday, March 22, 2017
Moroccan Beef Vegetable Soup Recipe
I made Moroccan Beef Vegetable Soup Monday, since we have all had some kind of nasty head cold, and had already eaten all the typical go-to soups. We even skipped pizza Friday, and Colt brought home everyone soup from Panera, because the whole house was craving soup. We've been that kind of sick!

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!

Heat 2 tablespoons Olive Oil, over medium-high heat. Add 1 1/2 pounds Beef Stew Meat, and cook until lightly brown on both sides. Stir in 1 medium Diced Onion, 4 cloves Minced Garlic, and 1 teaspoon Grated Fresh Ginger. Stir until onion is softened, and garlic fragrant.
Stir in 3 teaspoons Smoked Paprika, 3 teaspoons Cumin, 3/4 teaspoon Ground Cinnamon. Cook until spices are fragrant, about 30 seconds to 1 minute.
Stir in 1 large Seeded and Diced Bell Pepper.
Add 8 cups Chicken Broth, 14 ounces Canned Diced Tomatoes, 1 cup Shredded Carrots, 3 stalks Diced Celery, 1 whole Peeled and Diced Turnip, 15 ounces Canned Rinsed and Drained Chickpeas, 1 pinch Cayenne Pepper or to taste, 1 pinch Saffron Threads (optional) but adds to color. Stir until well combined, bring to a simmer, reduce heat to low, cover, and cook for 1 1/2 hours or until beef is tender.
 Stir in 3 cups Baby Spinach. Cook 1-2 minutes, until spinach is wilted.
Moroccan Beef Vegetable Soup
Garnish soup with Fresh Cilantro, if desired.

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!

yield: 6print recipe

Moroccan Beef Vegetable Soup

Gorgeous Moroccan Beef Vegetable Soup is hearty, with plenty of flavor.
prep time: 20 MINScook time: 1HOUR 30MINStotal time: 1H 45mins


  • 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


  1. 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.
  2. Stir in paprika, cumin, and cinnamon. Cook until spices are fragrant, about 30 seconds.
  3. 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.
  4. Stir in spinach, and cook until wilted.
  5. Serve soup garnished with fresh cilantro.
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Moroccan Beef Vegetable Soup Recipe


  1. That sounds really yummy and with the cold spell we are having it would be perfect. Thanks Diane


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