Moroccan Soup!

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon olive oil
• 1 onion (chopped)
• 3 garlic cloves (mashed and chopped)
• 1 small jalapeno pepper (green, sliced in rings, according to heat you want)
• 1 large carrot (sliced in rings)
• 1 celery rib (diced)
• 1 cup butternut squash (if fresh, saute, if frozen, add to step 4)
• 1 quart tomato (canned, i drain and save the liquid then finely chop the tomatoes)
• 3 cups chicken broth
• 1 cup garbanzo beans (cooked. i took a cup from the batch i cooked for the tabolui)
• 1 lemon, juice of
• 1 tablespoon basil
• 1 tablespoon coriander (finely crushed. i do not like cilantro, but love coriander!)
• 1 tablespoon freshly ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon or 1 large cinnamon stick
• 1 teaspoon ground ginger (or fresh and grated)
• 1 teaspoon sweet paprika (got to use ours this year!)
• 1 teaspoon saffron (or lots of saffron threads!)

Recipe

• 1 saute onion and garlic in olive oil.
• 2 add pepper, carrot, celery, and squash, if fresh (save for next step if cooked or frozen).
• 3 turn up heat and quickly cook vegetables.
• 4 add tomatoes, chicken broth, and garbanzo beans.
• 5 simmer 20 minutes until done.
• 6 add spices and herbs 5-10 min before serving.
• 7 garnish with saffron.
• 8 serve with whole wheat bread.