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Harissa Spiced Vegetable Soup

This harissa spiced vegetable soup is an amazing dinner – a harissa vegetable soup filled to the brim with fresh and frozen vegetables and loads of spices.
4.67 from 3 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 280kcal


  • 1 tablespoon neutral cooking oil
  • 1 yellow onion peeled and minced
  • 4 stalks celery small-diced
  • 4 medium carrots peeled and diced
  • 5 cloves garlic peeled and minced
  • 3 heaping tablespoons harissa paste
  • 4 cups vegetable stock plus more as necessary
  • 28 ounce can diced or crushed tomatoes
  • 4 Yukon gold potatoes medium-diced
  • 1 cup frozen corn
  • 1 cup frozen fava beans
  • 10 ounces fresh green beans trimmed and halved
  • 1 tablespoon paprika
  • 1 teaspoon dry parsley
  • 1 teaspoon dry thyme
  • Salt and pepper to taste

For Serving:

  • Freshly minced parsley
  • Extra virgin olive oil
  • Dry harissa powder optional


Cook the Aromatics:

  • In a large soup pot, heat the oil over medium heat. Once hot, add the diced onion, celery, and carrots and cook, stirring occasionally, for 8-12 minutes or until the onion and celery begin to turn golden brown and soften.
  • Add the garlic and cook for 1 minute or until fragrant. Season the aromatics with salt and pepper.

Prepare the Harissa Base:

  • Add the harissa to the pot and coat the vegetables in the paste. Cook for 1-2 minutes or until the harissa begins to deepen in color.
  • Pour in the vegetable stock and scrape up any browned bits stuck to the bottom of the pot.

Assemble the Harissa Vegetable Soup:

  • After the vegetable stock, add the canned tomatoes along with the potatoes. Season with the dry spices – paprika, parsley, and thyme – and with an additional shake of salt and pepper. Bring to a boil and then simmer for 20 minutes or until the potatoes are just barely fork-tender.

Finish the Soup:

  • If the soup seems too thick, add a bit more stock. Next, add the frozen vegetables along with the fresh green beans and simmer an additional 15-20 minutes or until all the vegetables are cooked through. Taste and season to your preferences.

To Serve:

  • Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of dry harissa. Add a drizzle or two of extra virgin olive oil, if desired. Enjoy!


Calories: 280kcal | Carbohydrates: 54g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 266mg | Potassium: 1457mg | Fiber: 11g | Sugar: 12g | Vitamin A: 7991IU | Vitamin C: 47mg | Calcium: 117mg | Iron: 4mg