Armenian Zucchini Soup

"The meat is very much in the background, and the combination of garlic, mint, tomato paste, and lemon juice give it a lovely flavor profile. From *Soup for Syria*."
 
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Ready In:
1hr 35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Combine the beef and 4½ cups of water in a large soup pot. Bring to a boil, lower heat to a simmer, and cook covered for about 1 hour, or until the meat is tender. Add the zucchini slices and simmer until tender, and then add the chickpeas and simmer for 5 more minutes.
  • In a separate saucepan, heat the oil and add the garlic, dried mint, and tomato paste. Stir for about 1 minute and then stir the mixture into the soup.
  • Add the lemon juice and salt to taste, and simmer for a few minutes, until heated through.

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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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