Best 7 North African Bean And Squash Soup Recipes

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If you're looking for a hearty, flavorful soup that's perfect for a cold winter night, look no further than North African Bean and Squash Soup. This comforting dish is packed with nutritious ingredients like beans, squash, and tomatoes, and it's bursting with flavor thanks to a blend of spices like cumin, coriander, and paprika. Best of all, it's easy to make and can be tailored to your own taste preferences.

Let's cook with our recipes!

SUMMER SQUASH & WHITE BEAN SOUP



Summer Squash & White Bean Soup image

I love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. -Sara Hornbeck, Knoxville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons olive oil
2 large sweet onions, chopped (about 4 cups)
2 garlic cloves, minced
4 medium yellow summer squash, cubed (about 6 cups)
1 carton (32 ounces) chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 cup minced fresh parsley
1 to 2 tablespoons minced fresh tarragon
3/4 teaspoon salt
3/4 cup plain Greek yogurt

Steps:

  • In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in 1 can of beans, parsley, tarragon and salt. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan. Stir in remaining can of beans and heat through. Top each serving with yogurt. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 290 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 1187mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 8g fiber), Protein 10g protein.

MEXICAN BEAN AND SQUASH SOUP



Mexican Bean and Squash Soup image

This is a spicy, flavorful fall soup. It lends it self well to substitutions, and you can use any kind of firm squash and any kind of bean. You can also adjust the heat level to your preference by decreasing or leaving out the chipotle peppers.

Provided by Patty Ruth Hand Pirko

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h22m

Yield 8

Number Of Ingredients 18

2 tablespoons olive oil
2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
1 small yellow onion, finely chopped
¼ cup finely chopped celery
½ cup finely chopped carrot
3 cloves garlic, minced
2 canned Chipotle peppers in adobo sauce, seeded and minced
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh parsley
1 teaspoon cumin
1 (15 ounce) can diced tomatoes
2 quarts chicken broth
1 (15.5 ounce) can cannellini beans, drained
1 cup corn kernels, fresh, canned, or frozen
2 limes, cut into wedges
1 (10 ounce) bag tortilla chips, for topping
1 cup sour cream, for topping
1 (8 ounce) package shredded Mexican blend cheese, for topping

Steps:

  • Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
  • To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 43.8 g, Cholesterol 40.1 mg, Fat 27.6 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 11.7 g, Sodium 601.9 mg, Sugar 3.8 g

NORTH AFRICAN BEAN AND SQUASH SOUP



North African Bean and Squash Soup image

This thick, hearty soup is adapted from a more complex Algerian dish that includes several types of beans and a spherical type of couscous called muhammas, for which I substitute vermicelli.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 4 to 6

Number Of Ingredients 18

1 cup chick peas, picked over and soaked for 6 hours or overnight in 1 quart water
1 bunch cilantro
1 dried red chili pepper
2 tablespoons olive oil, plus additional for drizzling
1 large onion, chopped
2 medium carrots, diced
4 plump garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon ground turmeric
1 (28-ounce) can chopped tomatoes, with juice
1 1/2 quarts water
Salt to taste
1/2 pound winter squash, peeled and diced
1 to 2 teaspoons harissa or 1/8 to 1/4 teaspoon cayenne pepper, to taste
Salt and freshly ground pepper
1/2 cup vermicelli
2 tablespoons chopped fresh mint
Lemon wedges for serving (optional)

Steps:

  • Drain the soaked chick peas and set aside. Tie half the cilantro sprigs into a bundle with the dried red chili, and chop the rest. Set aside the chopped cilantro.
  • Heat the oil in a large bean pot or Dutch oven over medium heat and add the onions and carrots. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt, the garlic, paprika, and turmeric. Stir together for about a minute, until fragrant, and add the tomatoes, and their juice. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is fragrant. Add the beans and water and bring to a boil. Add the cilantro bundle, reduce the heat, cover and simmer 1 hour. Add the squash, a generous amount of salt, and the harissa or cayenne, and continue to simmer for another hour. Taste and adjust salt. Add the vermicelli and simmer until tender, about 5 minutes. Remove the cilantro bundle. Stir in the remaining cilantro and the mint, adjust salt and serve. Garnish with lemon wedges.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 1 gram, Fiber 6 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1214 milligrams, Sugar 7 grams, TransFat 0 grams

NORTH AFRICAN BEAN AND SQUASH SOUP



North African Bean and Squash Soup image

This thick, hearty soup is adapted from a more complex dish that includes several kinds of beans and a spherical type of couscous called muhammas, for vermicelli is substituted. This gets better overnight, but don't add the pasta or the fresh chopped cilantro and mint until shortly before serving. You may need to thin out with water. It will keep for 3 or 4 days in the refrigerator. In spring and summer, substitute 1/2 pound diced zucchini for the squash. Simmer the zucchini for no longer than 30 minutes.

Provided by JackieOhNo

Categories     Beans

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 cup chickpeas (picked over and soaked for 6 hours or overnight in 1 quart water)
1 bunch cilantro
1 dried red chili pepper
2 tablespoons olive oil, plus additional for drizzling
1 large onion, chopped
2 medium carrots, diced
4 plump garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon ground turmeric
1 (28 ounce) can chopped tomatoes, with juice
1 1/2 quarts water
salt
1/2 lb winter squash, peeled and diced
1 -2 teaspoon harissa or 1/8-1/4 teaspoon cayenne pepper, to taste
salt & freshly ground black pepper
1/2 cup vermicelli
2 tablespoons chopped of fresh mint
lemon wedge, for serving (optional)

Steps:

  • Drain the soaked chick peas and set aside. Tie half the cilantro sprigs into a bundle with the dried red chili, and chop the rest. Set aside the chopped cilantro.
  • Heat the oil in a large bean pot or Dutch oven over medium heat and add the onions and carrots. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt, the garlic, paprika, and turmeric. Stir together for about a minute, until fragrant, and add the tomatoes, and their juice. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is fragrant. Add the beans and water and bring to a boil. Add the cilantro bundle, reduce the heat, cover and simmer 1 hour. Add the squash, a generous amount of salt, and the harissa or cayenne, and continue to simmer for another hour. Taste and adjust salt. Add the vermicelli and simmer until tender, about 5 minutes. Remove the cilantro bundle. Stir in the remaining cilantro and the mint, adjust salt and serve. Garnish with lemon wedges.

Nutrition Facts : Calories 228.2, Fat 8.4, SaturatedFat 1.2, Sodium 231.2, Carbohydrate 35.5, Fiber 8.6, Sugar 9.8, Protein 6.7

SQUASH AND BEAN SOUP



Squash and Bean Soup image

Impress your family and friends with this hearty soup of zucchini, two kinds of squash and beans. It's easier than you think!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 15

1 medium yellow summer squash
1 medium zucchini
2 cups cubed peeled Hubbard or acorn squash (10 ounces)
1 medium onion, chopped (1/2 cup)
4 cups water
4 teaspoons vegetable or chicken bouillon granules
1 tablespoon chopped jalapeño chili
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, finely chopped
1 can (19 oz) Progresso™ red kidney beans, drained
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1 can (12 ounces) beer
1/3 cup shredded reduced-fat Cheddar cheese
Chopped fresh cilantro, if desired

Steps:

  • Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices.
  • Heat yellow squash, zucchini and remaining ingredients except cheese and cilantro to boiling in Dutch oven; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 10 g, Protein 15 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 4 g, TransFat 0 g

SOUTH AFRICAN SUGAR BEAN SOUP



South African Sugar Bean Soup image

A rich, delicious, hearty stew-like soup that's perfect for the cold nights. Easy meal served with bread. My family have been making this for generations.

Provided by SouthAfricaGirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 11h10m

Yield 8

Number Of Ingredients 12

2 ½ cups speckled sugar beans
water to cover
2 pounds bone-in beef chuck, cut into chunks
4 large onions, thickly sliced
1 cube beef bouillon
2 ½ tablespoons hot water
¾ cup red wine
¼ cup tomato paste
1 packet dry oxtail soup mix
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 pinch cayenne pepper

Steps:

  • Place sugar beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
  • Combine beef chuck and onions in a large pot over medium heat. Cook until beef is tender and falling off the bone, about 1 1/2 hour. Transfer beef to a cutting board; discard bones and cut beef into bite-size pieces. Place onions in a bowl.
  • Pour sugar beans and their soaking water into the pot. Bring to a boil; reduce heat and simmer, adding more water if needed, until beans are tender, about 1 hour. Stir in beef pieces and onions; bring soup to a boil.
  • Dissolve beef bouillon cube in 2 1/2 tablespoons hot water in a bowl. Stir in wine, tomato paste, dry soup mix, Worcestershire sauce, soy sauce, and cayenne pepper. Gradually mix into the boiling soup. Reduce heat and simmer until flavors combine, about 10 minutes.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 51.8 g, Cholesterol 52.9 mg, Fat 14.9 g, Fiber 16.8 g, Protein 30.1 g, SaturatedFat 5.9 g, Sodium 1106.1 mg, Sugar 5.1 g

NORTH AFRICAN BEAN AND SQUASH SOUP



NORTH AFRICAN BEAN AND SQUASH SOUP image

Categories     Soup/Stew     Bean     Stew

Yield 4-6 servings

Number Of Ingredients 18

1 cup chick peas, picked over and soaked for 6 hours or overnight in 1 quart water
1 bunch cilantro
1 dried red chili pepper
2 tablespoons olive oil, plus additional for drizzling
1 large onion, chopped
2 medium carrots, diced
4 plump garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon ground turmeric
1 (28-ounce) can chopped tomatoes, with juice
1 1/2 quarts water
Salt to taste
1/2 pound winter squash, peeled and diced
1 to 2 teaspoons harissa or 1/8 to 1/4 teaspoon cayenne pepper, to taste
Salt and freshly ground pepper
1/2 cup vermicelli
2 tablespoons chopped fresh mint
Lemon wedges for serving (optional)

Steps:

  • Drain the soaked chick peas and set aside. Tie half the cilantro sprigs into a bundle with the dried red chili, and chop the rest. Set aside the chopped cilantro. Heat the oil in a large bean pot or Dutch oven over medium heat and add the onions and carrots. Cook, stirring, until tender, about 5 minutes, and add 1/2 teaspoon salt, the garlic, paprika, and turmeric. Stir together for about a minute, until fragrant, and add the tomatoes, and their juice. Cook, stirring often, for 10 minutes, until the tomatoes have cooked down somewhat and the mixture is fragrant. Add the beans and water and bring to a boil. Add the cilantro bundle, reduce the heat, cover and simmer 1 hour. Add the squash, a generous amount of salt, and the harissa or cayenne, and continue to simmer for another hour. Taste and adjust salt. Add the vermicelli and simmer until tender, about 5 minutes. Remove the cilantro bundle. Stir in the remaining cilantro and the mint, adjust salt and serve. Garnish with lemon wedges.

Tips:

  • To save time, you can use canned beans and squash. Just be sure to rinse the beans well before using them.
  • If you don't have any vegetable broth, you can use water instead. Just add a little extra salt and pepper to taste.
  • Feel free to add other vegetables to this soup, such as carrots, celery, or corn.
  • If you like a spicy soup, add a pinch of cayenne pepper or red pepper flakes.
  • Serve this soup with a dollop of yogurt or sour cream, and a sprinkle of chopped cilantro or parsley.

Conclusion:

This North African bean and squash soup is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.

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