Lemony soup

6 servings

Ingredients

Quantity Ingredient
2 Onions, chopped
3 Stalks of celery, chopped
1 Sweet red pepper, chopped
6 cups Veggie boullion
1 teaspoon Turmeric
1 teaspoon Ground coriander
½ teaspoon Cinnamon
¼ teaspoon Cayenne
1 Potato, chopped
2 Carrots, chopped
1 can (28-oz.) tomatoes, chopped
1 Zucchini, chopped
1 cup Coiled vermicelli or Chinese
Noodles, crumbled
1 can Chickpeas, undrained, or 2
cup Cooked chickpeas
¼ cup Lemon juice
¼ cup Italian parsley, chopped
2 tablespoons Mint leaves, chopped
Freshly ground black pepper

Directions

Bring onion, celery, red pepper, and ½ c. of the boullion to a boil in a large pot. Simmer about 10 minutes to soften the veggies. Add the remaining boullion, spices, potato, carrots, and tomatoes; simmer 20 minutes. Stir in zucchini, noodles, chickpeas, and lemon juice, and cook 5 minutes. Garnish with parsley, mint and pepper before serving. 6-8 servings.

NOTE: When I made this, I left out the noodles. I've never had "real" harira before so I can't vouch for the authenticity.

The next time I make this, I might leave out the tumeric. It turned the chickpeas and the potatoes an unnatural shade of yellow, IMHO.

Source: It's from _Fat Free, Flavor Full_. Posted by R2176%TAONODE@... (J.M.MILLER95) to the Fatfree Digest [Volume 16 Issue 6] Mar. 10, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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