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“When making my tabouli, I had extra ingredients, and also realized I needed to make dinner, so I decided to make some sort of soup. I kept track of what I put into it, and here it is! It turned out so well that I ate 3 bowls of soup!”
READY IN:
1hr 30mins
SERVES:
8-10
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 3 garlic cloves (mashed and chopped)
  • 1 small jalapeno pepper (green, sliced in rings, according to heat you want)
  • 1 large carrot (sliced in rings)
  • 1 celery rib (diced)
  • 1 cup butternut squash (if fresh, saute, if frozen, add to step 4)
  • 1 quart tomatoes (canned, I drain and save the liquid then finely chop the tomatoes)
  • 3 cups chicken broth
  • 1 cup garbanzo beans (cooked. I took a cup from the batch I cooked for the Tabolui)
  • 1 lemon, juice of
  • 1 tablespoon basil
  • 1 tablespoon coriander (finely crushed. I do not like cilantro, but love coriander!)
  • 1 tablespoon freshly ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon or 1 large cinnamon stick
  • 1 teaspoon ground ginger (or fresh and grated)
  • 1 teaspoon sweet paprika (got to use ours this year!)
  • 1 teaspoon saffron (or lots of saffron threads!)

Directions

  1. Saute onion and garlic in olive oil.
  2. Add pepper, carrot, celery, and squash, if fresh (save for next step if cooked or frozen).
  3. Turn up heat and quickly cook vegetables.
  4. Add tomatoes, chicken broth, and garbanzo beans.
  5. Simmer 20 minutes until done.
  6. Add spices and herbs 5-10 min before serving.
  7. Garnish with Saffron.
  8. Serve with whole wheat bread.

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