Soup! Moroccan Tomato

lpina2mi

Moroccan Tomato Soup
2013 lpina2mi, MFP
Serves 4 to 6
Notes: speedy if using canned tomatoes & beans
Ingredients
~ 1.5c garbanzo beans cooked, rinsed and drained
~ 2.5c crushed tomatoes
~ 2.5c diced tomatoes
1 small onion chopped
2-3 stalks of celery chopped
4-6 garlic cloves crushed
1 bay leaf
1 ½ tsp cumin ground
1 tsp smoked paprika
1 tsp fenugreek seed crushed
½ tsp nigella seed
½ tsp turmeric ground
¼ tsp black pepper ground
4 Tb olive oil
1c water
1 tsp mineral salt

Step One sautee the vegetables & warm the spices
In a soup pot sautee the chopped onion, celery, and crushed garlic in olive oil over a medium-high heat
When onions begin to become translucent,
Stir in all the spices. Do not smoke! Stir occasionally.

Step Two bean-tomato mixture
While the vegetables are sauteéing, do either A or B.
(A) Put beans, 1c water, and half of the crushed tomatoes in a small bowl, and with a handheld blender puree the beans, then add the remaining tomatoes into the bowl and stir.
(B) Put drained beans into a small bowl and mash, then add 1c water and work through a sieve for a finer texture or simply mash again. Add both crushed and diced tomatoes to the bowl and stir.

Step Three finishing the soup
When the onions are translucent, Stir the tomato-bean mixture into the vegetable-spice mixture.
Turn the heat down to a simmer and add the salt.
Adjust the soup with water, if it is too thick and warm thoroughly before serving.

sherisse69

YUM! Love soups! Thanks