Moroccan Soup!

"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!"
 
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photo by Sweetiebarbara photo by Sweetiebarbara
photo by Sweetiebarbara
Ready In:
1hr 30mins
Ingredients:
19
Yields:
3 quarts
Serves:
8-10
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ingredients

  • 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!)
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directions

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

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RECIPE SUBMITTED BY

I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.
 
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