Moroccan Vegetable Soup
By: Andie Mitchell
Published: Thursday, April 15, 2010 - 5:18am

Ingredients




1 large onion, chopped
2 tablespoons cumin
2 tablespoons canola oil
2 28-ounce cans whole tomatoes with juice (do not drain)
8 cups water mixed with 3 tablespoons pareve chicken soup
1 15 ounce can chickpeas, drained
2 red peppers, chopped
1 half head cabbage, chopped
1/4 pound green beans
4 zucchini, sliced
1 teaspoon pepper
1 16 ounce package spaghetti, broken in half





Preparation

1 In a large pot, saute the onion and cumin in oil until soft and aromatic. 2 Add all other ingredients except spaghetti and bring to a boil. Simmer, uncovered for 1/2 hour to 45 minutes. Add the pasta and cook until ready; 8 to 10 minutes. 








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Preparation

 1  In a large pot, saute the onion and cumin in oil until soft and aromatic.  2  Add all other ingredients except spaghetti and bring to a boil. Simmer, uncovered for 1/2 hour to 45 minutes. Add the pasta and cook until ready; 8 to 10 minutes.

About


Great for any night with a loaf of fresh bread. Particularly good after a fast (referring to a Jewish holiday on which we fast, such as Yom Kippur).