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Authentic Turkish-Style Vermicelli Soup Recipe

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Ingredients

Adjust Servings:
2 cups vermicelli, broken
2 tablespoons olive oil
1/2 cup onion, diced
1/4 cup carrot, grated
1/2 cup celery, sliced thin
2 cups beef consomme
4 cups tomato juice
2 cups water
1/4 teaspoon garlic powder
1/2 teaspoon lemon pepper

Nutritional information

72
Calories
31 g
Calories From Fat
3.5 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
655.6 mg
Sodium
7.6 g
Carbs
0.8 g
Dietary Fiber
5.1 g
Sugars
3.8 g
Protein
266g
Serving Size

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Authentic Turkish-Style Vermicelli Soup Recipe

Features:
    Cuisine:

    ZWT6 - NA*ME

    • 40 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Turkish Vermicelli Soup, ZWT6 – NA*ME, Elaine – this is good soup – the more I eat of it, the better I like it I made it with quinoa spaghetti since I don’t use ‘regular’ vermicelli (gluten issue) and it came out quite nice I like the subtle lemon flavor from the lemon-pepper and think when I make this again, I will double the amount of lemon-pepper seasoning Light and very quick and easy to make, yet very satisfying and flavorful I think it took me longer to break up the pasta than it did to make the whole recipe, start to finish LOL!! Thanks for posting Made for your week #3 FOOTBALL POOL WIN, September 2010!


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    Steps

    1
    Done

    Break Vermicelli Into 1/2-Inch Pieces.

    2
    Done

    Heat Oil in Large Saucepan. Add Onion and Vermicelli and Cook, Stirring Constantly, Until Vermicelli Is Brown and Onion Is Clear.

    3
    Done

    Add Remaining Ingredients and Bring to Boil.

    4
    Done

    Simmer 10 Minutes, Until Vermicelli Is Cooked and Carrots and Celery Are Done, Stirring Often.

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