Moroccan harira soup with beef, tomatoes, legumes, and lots of flavor. This recipe makes a big batch, which is a good thing since it’s truly delicious!
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Why this Recipe Works
An authentic Moroccan harira recipe, this is the recipe from our food photographer Siham. It’s a mix of recipes from her mother, mother-in-law, and sisters-in-law.
She previously made this amazing Moroccan chicken tagine and now she’s sharing the recipe for this delicious soup.
What is Harira Soup?
If you are not familiar with it, it is a Moroccan soup that is considered a national dish there. This thick, rich soup contains tomatoes, chickpeas, lentils and celery. It is a filling soup that can definitely pass as a meal. It is delicious with a baguette and is perfect for warming you up on a rainy day. It’s a bowl of comfort food through and through!
Ingredients for Harira
Aside from a healthy amount of vegetables and legumes, this soup also contains:
- Beef ribs: the foundation of the soup, along with the legumes and vegetables. They are also a good source of extra protein.
- Beef and vegetable stock: for an intensely flavored broth.
- Spices and aromatics: turmeric, ginger, coriander and onions provide the classic flavor of this Moroccan soup.
- Vermicelli: to make the soup more filling, you could replace this with rice or another pasta of your choice.
How to Make Harira Soup
Start by browning the beef. Next, blend the onions, celery, coriander, fresh and canned tomatoes until smooth using a blender or hand blender, then add the mixture to the pan.
Add the spices and beef stock, then let everything simmer gently. Thicken the soup slightly, then add the legumes and vermicelli. Cook for a little longer, then it’s ready to serve!
Usually, the recipes on this blog serve 4 people. But this recipe is for 8–10 people. As Siham says, “My mother always told me that if you’re going to make harira soup, you should make a full pan.” Well, that’s certainly no punishment because this soup is so absolutely delicious. It’s also great for lunch!
When do you Eat Harira?
Siham explains: “This delicious soup is often eaten during Ramadan, but also during the colder winter days. At home, we always made a large pot of soup so that we could enjoy it for two days.”
It is customary to serve other things with the soup: “The soup is served with dates, chebakia (Moroccan honey cake), bread and of course lemon. Squeeze half a lemon into your harira soup and it’s perfect.
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! I would recommend either replacing the beef with seitan or firm tofu or leaving it out and adding more beans or legumes. That way, it can even be made vegan.
Does this soup freeze well?
It does, it’s a great way to make sure you can enjoy your big batch of harira over a longer period of time.
How do I reheat it?
Let it thaw completely and gently heat it in a saucepan or soup pan (depending on the amount).
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Ingredients
- 300 gram beef ribs (diced)
- 2 onions
- 3 stalks celery
- 1 bunch of fresh coriander
- 4 tomatoes
- 400 gram diced tomatoes (from a can)
- 250 ml water
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 litre beef broth
- 1 litre vegetable broth
- 70 gram tomato purée
- 3 tbsp flour
- 400 gram chickpeas (canned)
- 400 gram lentils (canned)
- 100 gram vermicelli
- 1 bunch of parsley
- Oil, pepper and salt
- Optional: baguette and lemon to serve
Equipment
- Soup pot
INSTRUCTIONS (how to make this recipe):
- Heat some oil in a large stew or soup pot over a medium heat. Add the beef and brown on all sides.
- Place the onions, celery, coriander, fresh tomatoes and tinned tomatoes in a blender with the water and blend until smooth. Add to the pan and bring to the boil.
- Add the herbs and beef broth. Simmer for about 20 minutes.
- Mix the tomato purée with the warm vegetable broth and flour. Mix well with a whisk or in a blender, then pour through a sieve to remove any lumps of flour.
- Add the floury stock to the pan little by little, stirring and mixing well as you do so.
- Reduce the heat, cover the pan and simmer the soup for 45 minutes. Stir occasionally.
- Drain and rinse the chickpeas and lentils, then add them to the soup.
- Add the vermicelli. Finely chop the parsley and add it to the pan. Stir everything together and cook for a further 15 minutes. Enjoy your meal!
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