Moroccan Vegetable Soup

Submitted by Momma Zakaria

"This is a comfort soup when your stomach doesn't want to feel better. My mother-in-law gave me this recipe for my husband. When seasoning this soup, you do not want the broth to become cloudy from the seasonings. I use salt and a little garlic. As a bonus, you could use red meat instead of the chicken. I even use turkey for this recipe."

 

• Ready In: 1hr 20mins
• Ingredients: 12
• Yields: 6-8 cups
• Serves: 6-8

ingredients

• 1 tomatoes
• 1 large potato
• 1 carrot
• 1 yellow squash
• 1 zucchini
• 1 red bell peppers or 1 yellow bell pepper
• 1 onion
• 1 lb chicken, chopped into cubes
• 1 tablespoon butter
• salt
• seasoning
• 8 cups water

directions

1. Chop all vegetables up into small pieces. Combine all of them EXCEPT the onion into a large pot of water, and bring to a boil. If you need more than the eight cups of water, feel free to add water until the vegetables are covered well. Add seasonings, then cover and simmer.
2. While waiting on the soup to boil, saute the chopped onion in the T of butter, and add the chicken, cooking through.
3. Add the chicken and onions to the soup, and cover and simmer for an hour.