Moroccan Soup!
photo by Sweetiebarbara
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Yields:
-
3 quarts
- Serves:
- 8-10
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!)
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
Sweetiebarbara
Staunton, Virginia
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.