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    You are in: Home / Recipes / North African Vegetable Soup Recipe
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    North African Vegetable Soup

    North African Vegetable Soup. Photo by PaulaG

    1/1 Photo of North African Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Ms*Bindy's Note:

    Posted for Zaar World Tour. Source is Sundays at Moosewood.

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      In a soup pot, saute the onions and celery in the oil until onions are translucent.
    2. 2
      Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
    3. 3
      Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
    4. 4
      Add the zucchini and vermicelli and simmer for about 5 minutes longer.
    5. 5
      Mix in the chick peas, lemon juice, and salt and pepper.
    6. 6
      Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.

    Ratings & Reviews:

    • on April 30, 2006

      45

      This was quite good, but there was to much lemon juice for my liking. I should have re-read the other reviews before I made it! The only thing I changed was to use rice pasta. I'll make this again, but add lemon juice to taste.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2006

      55

      I have to agree that this is a very attractive soup with great eye appeal, and best of all, it tastes good! I did have to take a few small liberties ... I didn't have fresh tomatoes so used a can of plum tomatoes and my zucchini in storage was really huge so did a bit of guess work. I did go a touch light on the lemon juice. A definite five, just as I expected from a Moosewood recipe! Thank you for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2009

      55

      This was so good, and extremely quick and fast to pull together! I made a double batch the first night, and liked it so much that I made another double batch the next night to freeze! I omitted celery and tomato juice because I didn't have them on hand, and used canned tomatoes in place of fresh. I used frozen mixed veggies in place of zucchini. I doubled the potatoes and carrots. I used rice in place of vermicelli, and I added the rice when I added the vegetable stock. I used about half the lemon juice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for North African Vegetable Soup

    Serving Size: 1 (276 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 172.3
     
    Calories from Fat 68
    39%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 252.8 mg
    10%
    Total Carbohydrate 24.1 g
    8%
    Dietary Fiber 4.6 g
    18%
    Sugars 5.6 g
    22%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    vegetable stock

    vermicelli

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