Soup For Couscous
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Recipe Summary Soup For Couscous
Meat-free vegetable broth for serving over couscous, also good on its own. Eggs can be added according to the number of people being served.
Ingredients | Linnells Timber1 green bell pepper1 medium tomato1 yellow onion1 large carrot1 baking potato1 (15 ounce) can garbanzo beans, drained2 eggs3 tablespoons olive oil1 teaspoon salt½ teaspoon ground black pepper½ teaspoon hot pepper sauce½ teaspoon ground turmeric1 tablespoon chopped fresh cilantro1 cube vegetable bouillon8 cups waterDirectionsChop all the vegetables into medium chunks.Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes.Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pan. Turn down the heat, and simmer for 30 minutes.Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.Info | Linnells Timberprep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 3 Yield: 3 - 4 servings
TAG : Soup For CouscousSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,
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