Home > What we are eating > Jo’s Soup

Jo’s Soup

The recipe is from my friend Jo. She’s from Wisconsin, but there’s no cheese or beer in it. It is, however, possibly the best soup I’ve had.

Recipe: Moroccan Harira

Soak ½ lb dry chickpeas.

Cover 1 small chicken (or some thighs, or some lamb meat, or both) with 3qt water. Add salt, pepper, half a lemon and some smashed garlic. Cook until meat falls off bone, discard lemon, separate meat and stock.

Add the following in this order to simmering stock:


1 large onion, minced

½ tsp black pepper

1 ½ tsp ground ginger

1 tsp turmeric

pinch saffron

* Pause and cook until chickpeas start to come around

½ pound green lentils, rinsed and picked over

* Cook until tender

Small can tomato paste (I use tetrapak box)

Meat, diced

Handful broken vermicelli

2 fresh tomatoes, peeled and diced

1 small bunch each, cilantro and parsley, chopped

Thicken with flour or cornstarch and water

Can substitute rice for pasta if desired

Serve with a squeeze of lemon

Miss your friend. Wish you could eat soup with her once a week.

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  1. Virginia Morgan Hanson
    March 21, 2013 at 2:39 pm

    Sounds delicious! I may have to make this this weekend, especially with temps being what they are. Thanks!

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