LEMONY SOUP

Servings: 6
Ingredients:

2    Onions, chopped
3    Stalks of celery, chopped
1    Sweet red pepper, chopped
6 c  Veggie boullion
1 t  Turmeric
1 t  Ground coriander
1/2 t  Cinnamon
1/4 t  Cayenne
1    Potato, chopped
2    Carrots, chopped
1 cn (28-oz.) tomatoes, chopped
1    Zucchini, chopped
1 c  Coiled vermicelli or Chinese
Noodles, crumbled
1 cn Chickpeas, undrained, or 2
c  Cooked chickpeas
1/4 c  Lemon juice
1/4 c  Italian parsley, chopped
2 T  Mint leaves, chopped
Freshly ground black pepper

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. I’ve never had ‘real’
harira before so I can’t 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: It’s 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.

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