Moroccan Vegetable Soup (Chorba)
INGREDIENTS
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Servings: 6 servings, about 2 cups each
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2 tablespoons extra-virgin olive oil
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1 medium onion, finely diced
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2 teaspoons ground turmeric
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1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
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6 cups reduced-sodium beef broth, or water
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1 14-ounce can diced tomatoes
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2 small turnips, peeled and diced
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2 carrots, diced
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2 stalks celery, leaves included, thinly sliced
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Pinch of saffron threads, (see Ingredient Note)
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12 sprigs flat-leaf parsley, plus more leaves for garnish
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8 sprigs fresh cilantro, plus more leaves for garnish
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1 large zucchini, peeled and cut into 1/4-inch dice
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2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat
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1-2 teaspoons salt
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1/2 teaspoon freshly ground pepper
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Nutrition
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Per serving
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Calories: 236
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Carbohydrates: 19 g
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Fat: 8 g
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Saturated Fat: 2 g
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Monounsaturated Fat: 5 g
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Protein: 21 g
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Cholesterol: 37 mg
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Dietary Fiber: 4 g
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Potassium: 687 mg
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Sodium: 1045 mg
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Added Sugars: NA
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Exchanges: 1/2 starch, 1 1/2 vegetable, 2 lean meat, 1/2 fat
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Carbohydrate Servings: 1
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