Black Bean Soup with Harissa Spice Blend

Such a delicious soup, very easy to make but has a complex flavor. It feels like comfort food but it’s somehow also fancy!  I like to garnish it with yogurt and Harissa, but you can also add avocado and/or scallions.


  • 1lb black beans
  • 3qt water
  • 2 bay leaves
  • ½ cup olive oil
  • 2 onions, chopped
  • 2 red peppers, chopped
  • 2-3 shallots, chopped
  • 8 garlic cloves, chopped
  • 5 tbsp oregano, dry or fresh
  • 3 tsp harissa, or more
  • Lemon for garnish


  1. Cook the black beans in boiling water with the bay leaves, until the beans are soft. It can take between 30 minutes to two hours, depending on the freshness of the beans
  2. Heat the olive oil in a separate cooking pan, and add the onions, shallots and red pepper. Stir fry for 15 minutes on medium to low heat, until the vegetables are soft but not brown
  3. Add the garlic, oregano, and Harissa. Mix well and cook for one more minute
  4. When the black beans are soft, add the stir fried vegetables and cook for 30 minutes more
  5. Pour the soup into serving bowls, squeeze some lemon on top, and garnish with a dollop of yogurt and some Harissa

Recipe and photo reprinted with the permission of Romi Hefetz

Appetizers & light bitesMains

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