Moroccan broad bean soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

With this beautifully thick and creamy bean soup, vegans need not miss out on the simple pleasures of a comforting bowl of soup on a cold winter’s night.


  • 570 g (1 lb oz/3 cups) dried broad beans


Remove the skins from the soaked broad beans.

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and spices and cook for 3–5 minutes until the onion has softened slightly. Add the beans and 1 litre (35