Moroccan Vegetable Soup
Bright, beautiful and bursting with flavor, this colorful Moroccan soup is perfect for winter.
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 1 red bell pepper, cored and diced
- 3 cloves garlic, minced
- 1 lb Double R Ranch beef stew meat
- 1 (14 oz) can crushed tomatoes
- 6 cups reduced-sodium chicken broth
- 2 large carrots, peeled and diced
- 2 stalks celery, thinly sliced
- 1 turnip, peeled and diced
- 2 tsp paprika
- 2 tsp ground cumin
- 1-1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 pinch cayenne
- 1 pinch of saffron threads, (optional)
- 1 can chickpeas, drained
- 1 small bunch cilantro, chopped
- 3 scallions, sliced
- kosher salt and fresh ground pepper
Heat oil in a Dutch oven over medium-high heat. Add onion, pepper, garlic and meat and cook, stirring occasionally, until onion and peppers are tender. Stir in the crushed tomatoes, broth, carrots, celery, turnip and spices. Bring the soup to a boil. Cover with a lid and cook over a slightly reduced heat at a gentle simmer for 30 to 40 minutes until the meat is tender; add the chickpeas after 15 minutes.
Season soup with salt and pepper. Serve sprinkled with cilantro and scallions.