Egyptian Vegetable Soup
Recipe: #40498
April 15, 2023
Categories: Beans, Orzo, Onions, African Middle Eastern, Frozen Vegetables, Kidney Beans, more
"An easy soup. Make sure all veggies are prepped small and the same size. You can use a can of diced potatoes and may use bouillon if you wanted."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (401.8 g)
- Calories 220.7
- Total Fat - 4.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 5.1 mg
- Sodium - 256.1 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 11.1 g
- Sugars - 3.7 g
- Protein - 9.4 g
- Calcium - 75.4 mg
- Iron - 3.2 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil and butter in a large pot.
Step 2
Saute onions until caramelized.
Step 3
Add orzo cook until toasted.
Step 4
Add garlic and turmeric.
Step 5
Add water bay leaf and parsley.
Step 6
Add beans and potatoes.
Step 7
Simmer 20 minutes adding peas and carrots with zucchini last 10 minutes.
Step 8
Season to taste.
Step 9
Take out bay leaf.
Tips
No special items needed.
0 Reviews
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