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Harissa Chicken Soup

This delicious dish comes to us from Culinary Council member, Robert Gwiazdzinski.
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2 cartons chicken broth
1 rotisserie chicken, skin removed and shredded
1 can black beans
1 can lima beans
1 can great northern beans
2 cans corn
2 cans peas
1/3 cup Moore's Harissa Hot Sauce
24 oz. bag sea island red peas
Salt and pepper to taste


1. Combine all ingredients in large pot and bring to a boil.
2. Reduce heat and let simmer until desired thickness is achieved. At least two hours is recommended.
3. Add salt and pepper to taste, and serve as is, or over pasta.