NORTH AFRICAN VEGETABLE SOUP
Make and share this North African Vegetable Soup recipe from Food.com.
Provided by MsBindy
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a soup pot, saute the onions and celery in the oil until onions are translucent.
- Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
- Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
- Add the zucchini and vermicelli and simmer for about 5 minutes longer.
- Mix in the chick peas, lemon juice, and salt and pepper.
- Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.
Nutrition Facts : Calories 172.3, Fat 7.6, SaturatedFat 1, Sodium 252.9, Carbohydrate 24.1, Fiber 4.7, Sugar 5.6, Protein 4.2
HARIRA - NORTH AFRICAN VEGETABLE SOUP
Steps:
- Set a large pot over med to med-high flame. Add veg oil, when hot, sauté onions and celery until onions are translucent. Add the spices, potatoes, and carrots and cook, stirring often, for 5 minutes. Mix in tomatoes and juice and the 4cups liquid. Bring to a boil on high then lower heat to simmering (small bubbles). Cover and let cook (10-20 minutes, depending on size of veggies and the reliability of my memory) until vegetables are almost tender. Add the vermicelli and zucchini and simmer 5 minutes more until tender. Mix in the chick peas and add salt and pepper to taste. Squeeze in lemon juice and add garnish.
NORTH AFRICAN VEGETABLE SOUP WITH CHICKPEAS
Feel free to experiment with your own combinations of vegetables and spices in this. I like it with the quantities as described below, but this is an easy-to-tweak recipe, and it's fun to play with different flavors. Get creative!
Provided by MarissaB
Categories Beans
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce heat to medium-low, cover. Simmer 10 to 15 minutes or until cinnamon stick uncurls.
- While chickpeas simmer, heat oil in medium skillet over medium heat. Add garlic, chili, onions, and carrots. Saute, stirring occasionally for 5 minutes, or until onions begin to soften.
- When the cinnamon stick uncurls, transfer sauteed vegetables to the stockpot along with sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes or until sweet potatoes and cauliflower are tender.
- Add the mustard greens and continue to simmer for 2 to 3 minutes or until bright green. Stir in the basil and salt. Adjust the seasonings if desired.
- Ladle hot soup into bowls and serve.
Nutrition Facts : Calories 201.1, Fat 3.4, SaturatedFat 0.5, Sodium 688.7, Carbohydrate 37.7, Fiber 8, Sugar 5.2, Protein 6.9
SPICY NORTH AFRICAN VEGETABLE SOUP WITH CHICKPEAS
Number Of Ingredients 14
Steps:
- 1. Bring the water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce the heat to medium-low, cover, and simmer 10 to 15 minutes, or until the cinnamon stick uncurls. 2. While the chickpeas simmer, heat the oil in a mediumsized skillet over medium heat. Add the garlic, chili flakes, onions, and carrots, and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften. 3. When the cinnamon stick uncurls, transfer the sautéed vegetables to the stockpot along with the sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes, or until the sweet potatoes and cauliflower are tender. 4. Add the mustard greens and continue to simmer 2 to 3 minutes, or until bright green. Stir in the basil and salt. Adjust the seasonings, if desired. 5. Ladle the hot soup into bowls and serve.
Nutrition Facts : Nutritional Facts Serves
AFRICAN VEGETABLE SOUP
I found this recipe in the reception room at the doctors office. I scribbled it down went home and made it. I was surprised it was really good and different. Just thought it was really healthy also.
Provided by Goldie Barnhart
Categories Vegetable Soup
Time 55m
Number Of Ingredients 18
Steps:
- 1. In 4 qt. saucepan heat oil, add onions, celery and sweet potato. Cook over medium high heat, stirring occasionally, until onions are tender (3-5) minutes).
- 2. Add all remaining ingredients (EXCEPT) zucchini, Garbanzos beans and macaroni. Cook over high heat until mixture comes to a full boil (6 to 8 min.). Reduce heat to low. Cover and continue cooking for 15 minutes.
- 3. Stir in zucchini,Garbanzos beans and macaroni. Cook, uncovered, over medium heat, stirring occasionally, until macaroni is done and zucchini is tender (8 to 10 minutes).
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