Ingredients for Moroccan Vegetable Soup Chorba
- Extra Virgin Olive Oil
- 1 large onion, chopped
- Ground Turmeric
- Beef Stew Meat
- Reduced Sodium Beef Broth
- Diced Tomatoes
- 2 turnips, peeled and diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- Saffron Thread
- Flat Leaf Parsley
- Fresh Cilantro
- 2 medium zucchini, diced
- Angel Hair Pasta
- Sea Salt
- Fresh Ground Pepper
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How to Make Moroccan Vegetable Soup Chorba
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
- Add 1 large chopped onion and 1 teaspoon of turmeric. Stir to coat.
- Add 1 pound of cubed beef or lamb and cook, stirring occasionally, until the onion is softened and the meat is lightly browned (4-5 minutes).
- Pour in 8 cups of beef or vegetable broth, 1 (28-ounce) can of crushed tomatoes with their juice, 2 diced turnips, 2 diced carrots, 2 stalks of celery, and a pinch of saffron threads.
- Tie 2 sprigs each of fresh parsley and cilantro together with kitchen string and add to the pot.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the meat is tender.
- Stir in 2 medium zucchini, diced, and cook covered for 8-10 minutes, or until tender.
- Add 1 cup of small pasta (ditalini, orzo, or similar) and cook until al dente (4-10 minutes, depending on the pasta type).
- Remove the herb bundles from the soup.
- Season generously with salt and freshly ground black pepper to taste.
- Serve hot, garnished with fresh parsley and/or cilantro leaves, if desired.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
23g
Fat
11g
Carbs
5g
