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Middle Eastern Vegetable Soup
16
Apr
Apr
2 cups vegetable broth (or substitute 1 cup water for 1 cup broth)
Tomatoes chopped or celery
8 oz tomato sauce or 3 ounces tomato paste (omit if celery is used)
1 clove garlic crushed and minced
1 tbsp onion chopped
⅛ tsp ginger
¼ tsp cumin
Salt and black pepper to taste
Fresh parsley, cilantro or mint
1
Combine broth, tomato sauce, and paste.
2
Bring to a boil.
3
Reduce heat and add spices.
4
Simmer for 20-30 minutes or until vegetables are tender.
5
Phase 3 modifications: Add string beans, zucchini or other vegetables as desired.
Ingredients
2 cups vegetable broth (or substitute 1 cup water for 1 cup broth)
Tomatoes chopped or celery
8 oz tomato sauce or 3 ounces tomato paste (omit if celery is used)
1 clove garlic crushed and minced
1 tbsp onion chopped
⅛ tsp ginger
¼ tsp cumin
Salt and black pepper to taste
Fresh parsley, cilantro or mint
Directions
1
Combine broth, tomato sauce, and paste.
2
Bring to a boil.
3
Reduce heat and add spices.
4
Simmer for 20-30 minutes or until vegetables are tender.
5
Phase 3 modifications: Add string beans, zucchini or other vegetables as desired.
