Moroccan Lamb & Vegetable Soup

Submitted by FDADELKARIM

"This Moroccan soup is very healthy & low in calories. Serve with Recipe #260654"

 

• Ready In: 2hrs 15mins
• Ingredients: 22
• Serves: 8

ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 lb lamb, cut into chunks
• 2 ripe tomatoes, chopped
• 1 1⁄2 onions, diced
• 1 -2 teaspoon salt
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon powdered saffron
• 2 cups water
• 3 cups vegetable broth
• 2 potatoes, peeled & cut into chunks
• 2 large carrots, peeled & cut into chunks
• 2 zucchini, trimmed & sliced
• 2 celery ribs, trimmed & cut into chunks
• 1 (15 ounce) can chickpeas, drained & rinsed
• 1 tablespoon fresh cilantro
• 3⁄4 cup uncooked pasta (such as bowties or macaroni)
• 1 tablespoon lemon juice

directions

1. In a large pot combine the olive oil & butter. Saute the lamb, tomato, & onion for 3 minutes. Then add the spices & continue to cook for 5 more minutes, stirring constantly.
2. Pour in the water & broth and bring to a gentle boil. Reduce heat then simmer for 1 hour.
3. Put all the vegetables & cilantro into the pot, cover & simmer for additional 30 minutes or until both the meat & vegs are tender. Stir from time to time & add more water if needed.
4. Add in the lemon juice & vermicelli and cook for 15 minutes. Adjust seasoning to taste, adding more salt, pepper, & cayenne if needed.