North African Vegetable Soup

“Posted for Zaar World Tour. Source is Sundays at Moosewood.”
READY IN:
50mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a soup pot, saute the onions and celery in the oil until onions are translucent.
  2. Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
  3. Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
  4. Add the zucchini and vermicelli and simmer for about 5 minutes longer.
  5. Mix in the chick peas, lemon juice, and salt and pepper.
  6. Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.

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