Moroccan Vegetable Soup With Chicken and Rice

"I've been on a Moroccan/Arabic food kick lately; a google search brought this recipe up, originally posted on morrocanfood.about.com. I would definitely use cilantro rather than parsley -- unless you're one of those people who genetically doesn't like the stuff!"
 
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Ready In:
55mins
Ingredients:
17
Serves:
4-6
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ingredients

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directions

  • In a 3 quart. pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.
  • Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.

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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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