Lemony Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Onions, chopped
3 Stalks: of celery, chopped
1: Sweet red pepper, chopped
6 cup: Veggie boullion,
1 tsp: Turmeric,
1 tsp: Ground coriander,
1/2 tsp: Cinnamon,
1/4 tsp: Cayenne,
1: Potato, chopped
2: Carrots, chopped
1 can: , (28-oz.) tomatoes, chopped
1: Zucchini, chopped
1 cup: Coiled vermicelli or Chinese,
Noodles, crumbled
1 can: Chickpeas, undrained, or 2
c Cooked chickpeas,
1/4 cup: Lemon juice,
1/4 cup: Italian parsley, chopped
2 tbsp: Mint leaves, chopped
Freshly ground black pepper,
Directions:
Bring onion, celery, red pepper, and 1/2 c. of the boullion to a boil
in a large pot. Simmer about 10 minutes to soften the veggies. Add
the remaining boullion, spices, potato, carrots, and tomatoes; simmer
20 minutes. Stir in zucchini, noodles, chickpeas, and lemon juice,
and cook 5 minutes. Garnish with parsley, mint and pepper before
serving. 6-8 servings.
NOTE: When I made this, I left out the noodles. Ive never had
"real" harira before so I cant vouch for the authenticity.
The next time I make this, I might leave out the tumeric. It turned
the chickpeas and the potatoes an unnatural shade of yellow, IMHO.
Source: Its from _Fat Free, Flavor Full_. Posted by
R2176%TAONODE@VMCMS.CSUOHIO.EDU (J.M.MILLER95) to the Fatfree Digest
[Volume 16 Issue 6] Mar. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
in a large pot. Simmer about 10 minutes to soften the veggies. Add
the remaining boullion, spices, potato, carrots, and tomatoes; simmer
20 minutes. Stir in zucchini, noodles, chickpeas, and lemon juice,
and cook 5 minutes. Garnish with parsley, mint and pepper before
serving. 6-8 servings.
NOTE: When I made this, I left out the noodles. Ive never had
"real" harira before so I cant vouch for the authenticity.
The next time I make this, I might leave out the tumeric. It turned
the chickpeas and the potatoes an unnatural shade of yellow, IMHO.
Source: Its from _Fat Free, Flavor Full_. Posted by
R2176%TAONODE@VMCMS.CSUOHIO.EDU (J.M.MILLER95) to the Fatfree Digest
[Volume 16 Issue 6] Mar. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp