3 cups
bouillon 2 onions, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2 red potatoes, diced
1 small sweet potato, diced
1 28-oz. can plum tomatoes, cut in pieces
1/2 cup golden raisins
1/4 teaspoon
harissa, or to taste
2 small zucchini, sliced
1 6-ounce jar marinated artichoke hearts, drained
1 16-ounce can chick peas, undrained
1/4 cup chopped Italian parsley
Juice of one lemon
Freshly ground black pepper
Cooked quinoa or other whole grains (optional)
Place the onions, garlic and red pepper in ½ cup of bouillon in a large pot, bring to a boil and simmer for 5 minutes. Add the remaining bouillon, potatoes, sweet potato, tomatoes, raisins and harissa and simmer 15 minutes. Add the zucchini, artichokes and chick peas and cook an additional 5 minutes. Stir in parsley and lemon juice. Serve in a soup bowl, spooned over cooked whole grains, if desired. Pass the pepper mill and additional
harissa to taste.
4-6 servings
2 onions, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
2 red potatoes, diced
1 small sweet potato, diced
1 28-oz. can plum tomatoes, cut in pieces
1/2 cup golden raisins
1/4 teaspoon harissa, or to taste
2 small zucchini, sliced
1 6-ounce jar marinated artichoke hearts, drained
1 16-ounce can chick peas, undrained
1/4 cup chopped Italian parsley
Juice of one lemon
Freshly ground black pepper
Cooked quinoa or other whole grains (optional)
Place the onions, garlic and red pepper in ½ cup of bouillon in a large pot, bring to a boil and simmer for 5 minutes. Add the remaining bouillon, potatoes, sweet potato, tomatoes, raisins and harissa and simmer 15 minutes. Add the zucchini, artichokes and chick peas and cook an additional 5 minutes. Stir in parsley and lemon juice. Serve in a soup bowl, spooned over cooked whole grains, if desired. Pass the pepper mill and additional harissa to taste.
4-6 servings