Moroccan Bean Soup | Cook Smarts

Ingredients

• 1 tsp Coriander, ground
• 1 tsp Paprika, smoked
• 1/2 tsp Cumin, ground
• 1/2 tsp Ginger, ground
• 1/4 tsp Cinnamon, ground
• 8 oz Carrots, chopped
• 2 cloves Shallots, chopped
• 2 cloves Garlic, chopped
• 3/4 cup Bell peppers, fire-roasted, chopped (from a jar of roasted peppers)
• 12 Curried Meatballs (leftover from Monday), halved
• 2 Tbsp Parsley, chopped
• 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed
• 1 can Beans, navy (14 oz / 397 g), drained and rinsed
• 1 Tbsp Oil, cooking
• 2 Tbsp Tomato paste
• 2 Tbsp Vinegar, sherry
• 4 cups Stock, any type
• 1 tsp Lemon juice
• to taste Hot sauce (opt)
• 1/4 cup Yogurt, plain or Greek