This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.
I’ve mentioned before that I’ve found some pretty tasty recipes on Eating Well. I recently shared with you how to make Smoky Corn & Black Bean Pizza on the grill. Since we loved that so much I figured I’d give a few more of their recipes a try. I came across this Moroccan Vegetable Soup and just had to try it! I don’t make soup very often here in the nest because Lover Boy is picky. He only likes thick heavy soups with none other, meat. I, on the other hand like all types of soups…even ones without meat! However, when I read the ingredient list for this I knew it would be a home run because it had beef stew meat.
Want to make some for yourself?
We really really loved this soup! It was so flavorful and good. I felt guilt-free eating it as well since it’s sooo healthy!
Recipe: Taken directly from Eating Well
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 2 teaspoons ground turmeric
- 1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes
- 6 cups reduced-sodium beef broth, or water
- 1 14-ounce can diced tomatoes
- 2 small turnips, peeled and diced (I did not add this)
- 2 carrots, diced
- 2 stalks celery, leaves included, thinly sliced
- Pinch of saffron threads, (see Ingredient Note) (I did not add this as well)
- 12 sprigs flat-leaf parsley, plus more leaves for garnish
- 8 sprigs fresh cilantro, plus more leaves for garnish
- 1 large zucchini, peeled and cut into 1/4-inch dice
- 2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat (I used regular small shell noodles)
- 1-2 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.
- Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.
Hope you guys give this and try and let me know what you think of it!