Sweet-spicy tomatoes, borlotti bean soup for cold days

Recipe by Damaris Beems
0.0 from 0 votes
Course: SoupCuisine: Moroccan




Cooking time


Total time



This is a very satisfying soup. I think it’s really a soup for cold days. Leek, tomato, borlotti beans, harissa and agave syrup. Simply fantastic. Nice thickness, not too liquid, not too thick. Add a large piece of bread and you have your meal ready.


  • 2 leek

  • 2 Onions

  • 5 cloves garlic

  • 2 cans peeled tomatoes

  • 2 cans cannellini or borlotti beans

  • 1 can tomato puree (bigger one)

  • 1 bouquet Thyme

  • 2 leaves bay

  • 1-2 table spoon cumin

  • 1-2 table spoon harissa

  • 50 ml agave syrup

  • 2 cubes vegetable broth

  • olive oil

  • salt and pepper

Cooking time

  • Cut the white of the leeks into rings. Chop your onions, not too finely. Finely chop your garlic. Gently fry everything in the olive oil in your soup pot. About ten minutes. Then add the cumin and harissa. Stir well. Open the cans of peeled tomatoes and cut the tomatoes into smaller pieces with a knife. Then add to the pan, along with the beans and another 1.5 liters of water. Crumble in the vegetable stock tablets. Stir well. Tie a string around the thyme sprigs and add them to the soup. Along with the bay leaves.
    Now let it simmer for a quarter of an hour. Then add the agave syrup and season with salt and pepper. Now taste if the soup still needs some harissa, cumin, salt, pepper or agave syrup.

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