Armenian Zucchini Soup
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄2 lb chuck, cubed (or other stewing meat)
- 2 lbs zucchini, sliced
- 3⁄4 cup chickpeas (canned or cooked)
- 1⁄4 cup olive oil, extra-virgin
- 3 small garlic cloves, crushed
- 1 teaspoon dried mint
- 2 tablespoons tomato paste
- 2 lemons, juice of
- salt, to taste
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
lecole54
Machias, Maine
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.