Ingredients
-
1
-
2
-
3
-
1
-
1
-
1/2
-
1/8
-
1
-
1
-
4
-
1
-
4
-
1
-
1/2
-
1
Directions
North African Vegetable Soup, Posted for Zaar World Tour Source is Sundays at Moosewood , This was so good, and extremely quick and fast to pull together! I made a double batch the first night, and liked it so much that I made another double batch the next night to freeze! I omitted celery and tomato juice because I didn’t have them on hand, and used canned tomatoes in place of fresh used frozen mixed veggies in place of zucchini I doubled the potatoes and carrots used rice in place of vermicelli, and I added the rice when I added the vegetable stock used about half the lemon juice , This was so good, and extremely quick and fast to pull together! I made a double batch the first night, and liked it so much that I made another double batch the next night to freeze! I omitted celery and tomato juice because I didn’t have them on hand, and used canned tomatoes in place of fresh used frozen mixed veggies in place of zucchini I doubled the potatoes and carrots used rice in place of vermicelli, and I added the rice when I added the vegetable stock used about half the lemon juice
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Steps
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1
Done
|
In a Soup Pot, Saute the Onions and Celery in the Oil Until Onions Are Translucent. |
|
2
Done
|
Add the Spices, Potatoes, and Carrots and Cook For 5 More Minutes, Stirring Often. |
|
3
Done
|
Mix in the Tomatoes, Tomato Juice and Stock and Simmer Until All of the Vegetables Are Almost Tender. |
|
4
Done
|
Add the Zucchini and Vermicelli and Simmer For About 5 Minutes Longer. |
|
5
Done
|
Mix in the Chick Peas, Lemon Juice, and Salt and Pepper. |
|
6
Done
|
Garnish With Chopped Parsley, Mint Leaves, and Strips of Red Bell Pepper or Pimiento. |
