Moroccan Pasta and Vegetable Soup

Submitted by: Mary Earnhart Brewer
This is a wonderful hearty soup that bring people to the table with its exotic spices. Your family will love this mouth watering soup.

Serves: 6
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Tags: soup · quick · easy · moroccan · vegetables · stew · fat · low ·

Ingredients

2 tsp oil
1 Cup chopped onion
3 cloves garlic, finely chopped
1 10 oz package mixed frozen vegetables
1 20 oz can crushed tomatoes
1 lb can pinto or white beans (or 2 cups cooked beans)
3 Cups vegetable broth or 2 cups water and 2 tsp veg bullion
2 tsp dried basil
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp pepper
1/2 cup elbow macaroni, uncooked
salt


Method

Heat oil in large pot over medium heat, Add onion and garlic. Cook, stirring frequently, until vegetables are tender, about 5 min.
Add remaining ingredients, except macaroni and salt. Bring mixture to boil, stirring occasionally. Then reduce heat to medium, low, cover and simmer 20 minutes, or until vegetables are tender.
Stir macaroni into soup. Continue to cook, covered, 10-12 min. more. until pasta is tender.
Add salt and additional pepper to taste.

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