… because what is life without good food?

Hot Pepper Harissa Bean & Veggie Stew

Hot Pepper Harissa Bean & Veggie Stew ~ Sumptuous Spoonfuls #spicy #vegetable #stew #recipe

I had never met Harissa until I read Ally’s cookbook. This woman seriously has an incredible repertoire of flavors from all over the world. There is an entire chapter dedicated to some very intriguing spices and Harissa was one of them. I took one look and knew I had to try it. From North Africa, Harissa is a vibrant seasoning that mixes hot chilies, garlic, cumin and coriander; Ally’s version features coriander, cumin, caraway, smoked paprika, sea salt, garlic and cayenne.

And here we are in the midst of harvest season, a season I both love and hate. The harvest brings me loads of precious garden goodies to play with and revel in, but it also brings some fierce seasonal allergies when the farmers begin their harvesting. Allergies are things I’ve fought all my life … and they are a year-round problem for me, not something that goes away with the season. They are at their worst in late summer, though, and that hasn’t gotten any better over the years, although I’ve developed lots of coping mechanisms. One of the best natural coping mechanisms I’ve found to do battle with sinus congestion is hot peppers, especially in soup form. That’s what inspired me to create this lovely, healthy, spicy soup. It has not only harissa to spice it up, but also a hot pepper (I used a carrot pepper) to help heat things up and loosen those dang sinuses.

It is raining today, too, which makes it absolutely perfect soup weather. I have a loaf of bread in the bread machine, almost ready to pop in the oven, and I’m anxious for a nice cup of Hot Pepper Harissa Stew and a hot grilled cheese sandwich to go with it.

Hot Pepper Harissa Bean & Veggie Stew

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: Over 2 quarts of soup

Hot Pepper Harissa Bean & Veggie Stew


  • 1 1/4 lb. fresh tomatoes, peeled
  • 1/2 Tablespoon olive oil
  • 1 small onion, chopped (about 1/2 cup)
  • 2 - 3 cloves garlic, peeled & chopped
  • 1 cup chopped fresh zucchini
  • 4 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 medium red potato, chopped (about 1 cup)
  • 1 cup fresh, chopped green beans (or frozen, thawed)
  • 1/2 cup corn (fresh or frozen, thawed)
  • 1 1/2 cups white canellini beans (or 1 15-oz. can, drained)
  • 1 small hot pepper (I used a carrot pepper, but any other hot pepper will work too)
  • 1/4 cup roasted sweet pepper (or 1/2 of a sweet bell pepper, or a couple mini sweet peppers)
  • 1 teaspoon Harissa
  • 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander


  1. Heat some boiling water and dip the tomatoes in the water just briefly to loosen the skins. Set the tomatoes aside to cool.
  2. Heat the olive oil over medium heat in a medium saucepan. Add the onion and garlic and saute until the onion is soft and translucent. Add the zucchini and saute for a few minutes more, until the zucchini is crisp-tender. Remove these veggies from the pot, setting them in a bowl to wait.
  3. Add the broth to the pot along with the bay leaf and potato. Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes, until the potato is tender. While the potato is cooking, squeeze the tomatoes over the pot, releasing the juices and breaking up the flesh of the tomatoes. Squeeze all the tomato (except the skins!) into the pot.
  4. When the potato is done, add the zucchini mixture, green beans, corn, beans, peppers, and seasonings.Cook for another 10 minutes or so over medium heat, stirring frequently, then taste and adjust the seasonings.
  5. Enjoy while it's hot! If there are leftovers, they can be stored in an airtight container in the fridge and reheated over the stove or in the microwave.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Hot Pepper Harissa Bean & Veggie Stew ~ Sumptuous Spoonfuls #spicy #vegetable #stew #recipe

This recipe was shared at Full Plate Thursday, Foodie Friends FridayGluten Free FridayFreedom Fridays with All my Bloggy Friends, What to Do Weekends, Munching Monday, Mostly Homemade Monday, Treasure Box TuesdaySimple Supper Tuesday, Clever Chicks BloghopRecipe Swap and Hearth & Soul Bloghop.

Related Posts Plugin for WordPress, Blogger...

8 Responses

  1. This is a beautiful Veggie Stew and it looks like it would have fantastic flavor. Thanks so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon!
    Miz Helen

    August 31, 2015 at 4:25 pm

  2. I do love a sup, whether it’s a light summer soup or a hearty winter soup, and I love spice so this is right up my street, Thanks for sharing #TuesdaysTable

    September 1, 2015 at 1:28 am

    • Ann

      Thank you for the kind comment, Brian! I am so happy you like it. 🙂

      September 1, 2015 at 9:52 pm

  3. joy

    This soup looks delicious. Visiting from Recipe Swap.

    September 2, 2015 at 10:26 am

    • Ann

      Thank you, Joy! It really is a good, healthy soup. 🙂

      September 2, 2015 at 10:44 pm

  4. This really looks delicious and I can’t wait to try it. Thank you for sharing at the Recipe Swap.

    September 4, 2015 at 12:39 pm

  5. Delicious Love it this is a healthy stew, thanks for sharing with Hearth and soul blog hop, pinning,

    September 7, 2015 at 8:36 pm

    • Ann

      Thank you! I’m so happy you like it. 🙂

      September 10, 2015 at 8:27 pm