Green Beans Harissa Soup

A spicy and fragrant summer soup is made from green beans, chickpeas, garlic, onion, spices, harissa, lemon and stock. Quick, nutritious and delicious.


  • No beans? You can use any green beans for this soup. Alternatively, use broccoli - cut the broccoli into florets and follow the same steps. 
  • No onion? You can use leeks, red onion or shallots.
  • No garlic? Try with 1 tsp of garlic powder instead. 
  • No chickpeas? Use lentils, cannellini beans, kidney beans or butter beans. 
  • No saffron? You can do without or use a little more turmeric. 
  • No chopped tomatoes? Use a little tomato paste with water, or fresh tomatoes chopped in cubes. 

Prep time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Servings: 2


200 g Green beans

1 Onion (chopped)

2 Garlic cloves (chopped)

1 a pinch of Cumin seeds

½ tsp Turmeric 

50 g Harissa paste

1 Chickpeas (can - drained and rinsed)

½ Lemon

1 litre Vegetable stock

1 a pinch of Saffron

1 Tin chopped tomatoes

Olive oil

Salt & pepper


  1. Make the soup base: Add the saffron to the hot vegetable stock in a jug, and leave to infuse. Heat the oil in a saucepan and add the onion, and cook for 2-3 minutes, until beginning to soften. Stir in the garlic, harissa, cumin and turmeric. Cook for 5 minutes, then season.
  2. Make the soup: Pour in the infused stock, chopped tomatoes and add the chickpeas. Stir everything together, and bring to the boil.
  3. Poach the beans: Cut the beans in half and add them to the saucepan. Simmer gently for 15-20 minutes, until the soup has reduced slightly and the beans are cooked. Add the lemon zest and juice, and season to taste.
image of green beans harissa soup

How to store

How to store: Store your green beans harissa soup in an airtight container, in the fridge for up to 3 days and in the freezer for up to 3 months. 


Leftovers: You can use your leftover soup as a cooking liquid for rice or quinoa. Alternatively this spicy soup would make a great pasta sauce.

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