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Middle Eastern Vegetable Soup

Ingredients: 3 white potatoes, chopped 1/2 yellow onion, chopped 4 carrots, sliced 2 cloves garlic, crushed 1 celery stalk, sliced 1/3 cup fresh parsely, finely chopped 1/2 cup fresh string beans 1/4 teaspoon black pepper 1/4 teaspoon cumin 1/8 teaspoon ginger 1/8 teaspoon cardamom 1/4 teaspoon salt 4 cups water 3 cups canned tomato sauce 1 8oz can tomato paste Directions: 1) In a large saucepan, combine water, tomato sauce and paste on medium heat. Stir well to make a good soup base. Add water or more tomato sauce as desired. Add vegetables and spices. 2) Bring to a boil, then reduce heat to low-medium. 3) Simmer for 45 minutes or until vegetables are tender.

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