Turkish Vermicelli Soup

Submitted by ElaineAnn

"ZWT6 - NA*ME"

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 8

ingredients

• 2 cups vermicelli, broken
• 2 tablespoons olive oil
• 1⁄2 cup onion, diced
• 1⁄4 cup carrot, grated
• 1⁄2 cup celery, sliced thin
• 2 cups beef consomme
• 4 cups tomato juice
• 2 cups water
• 1⁄4 teaspoon garlic powder
• 1⁄2 teaspoon lemon pepper

directions

1. Break vermicelli into 1/2-inch pieces.
2. Heat oil in large saucepan. Add onion and vermicelli and cook, stirring constantly, until vermicelli is brown and onion is clear.
3. Add remaining ingredients and bring to boil.
4. Simmer 10 minutes, until vermicelli is cooked and carrots and celery are done, stirring often.

Reviews

[kitty.rock]

Elaine - this is good soup - the more I eat of it, the better I like it. I made it with quinoa spaghetti since I don't use 'regular' vermicelli (gluten issue) and it came out quite nice. I like the subtle lemon flavor from the lemon-pepper and think when I make this again, I will double the amount of lemon-pepper seasoning. Light and very quick and easy to make, yet very satisfying and flavorful. I think it took me longer to break up the pasta than it did to make the whole recipe, start to finish LOL!! Thanks for posting. Made for your week #3 FOOTBALL POOL WIN, September 2010!