Moroccan Harira

Here's to a warm full belly on a cold night and being grateful for it!

I found in the pantry some beef and lamb stock that I canned, along with some canned tomatoes and dried beans (lentils and chickpeas mostly) that have been around quite long enough .. and I also have a bit of leftover roast beast from a previous recent evening - SO I've decided that I'm going to make Moroccan Harira.

I chop a couple small onions, several stalks of celery, saute them in some oil and butter, add about 1 lb of beans that have been soaked overnight, add a can of crushed tomatoes, add 2 quarts stock, meat, salt, pepper, cinnamon, cumin, turmeric, cardamom, simmer gently while covered for about 2 - 3 hours. Chill, eat tomorrow reheated as soup is ALWAYS better 1 or 2 days later! Be sure to add chopped fresh cilantro (or parsley if you're not into cilantro) and serve it with cous cous added :)