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tomato beef soup with chick peas in white bowls

Tomato Beef Soup

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Moroccan

Description

Make this healthy from scratch recipe for Moroccan tomato beef soup. It’s homemade, hearty, and delicious!


Scale

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1/2 pound beef, chopped into small 1/2 inch cubes
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1 cinnamon stick
  • salt
  • 1 teaspoon pepper, divided
  • 8 cups water, divided
  • 2 stalks celery, leaves included, chopped
  • 3/4 cup dried chick peas, soaked and drained or canned and drained
  • 3/4 cup dried lentils, washed and drained
  • 67 tomatoes (about 2 pounds), peeled, seeded and blended
  • 1 tablespoon tomato concentrate
  • 1/4 cup plus 1 tablespoon parsley and cilantro, chopped, plus more for serving
  • 1/2 cup crushed vermicelli or acini di pepe
  • 3/4 cup flour
  • 1 teaspoon smen (aged butter), optional

Instructions

  1. In a large pot, saute the onions and meat in the oil over medium-high heat. Cook, stirring, until the onions are tender and the meat browns, about 5 minutes.
  2. Add the ginger, turmeric, the cinnamon stick, some salt, 1/2 teaspoon pepper, chick peas, lentils, celery, 7 cups water. Bring to a boil then reduce heat to medium, cover, and cook until the meat is cooked and the chick peas and lentils are tender.
  3. When the meat mixture is about halfway cooked, place the peeled, seeded tomatoes in a blender and blend until smooth. Pour the tomatoes into a large pot and gently cook over low heat. Add 1/2 teaspoon of pepper, the tomato concentrate, the chopped parsley and cilantro, and a pinch of salt. Stir to combine and warm through.
  4. When the meat mixture is cooked, whisk together the flour and 1 cup of water in a large mixing bowl. Pour the flour mixture into the tomato mixture and stir nonstop until flour is incorporated. Pour the tomato mixture into the beef mixture. Stir well to combine. Add the pasta and cook an additional 10 minutes.
  5. Adjust salt and add a bit more ginger and turmeric if desired. Stir in smen (if using) and top with additional parsley and cilantro.

Notes

*Add salt as you go and to taste and adjust salt once cooked. Add additional pinch of ginger and turmeric during the last 10 minutes of cooking, if desired, depending on taste.