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Middle Eastern Vegetable Soup

Original recipe from Thompson
kept byphoenyx7
recipe by
Notes: 

4 grams protein, 0 fat, 110 calories

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Ingredients: 

2 cups vegetable broth (or substitute 1 cup water for 1 cup broth)
Tomatoes chopped or celery
8 ounces tomato sauce or 3 ounces tomato paste (omit if celery is used)
1 clove garlic crushed and minced
1 tablespoon onion chopped
1/8 teaspoon ginger
¼ teaspoon cumin
Salt and black pepper to taste
Fresh parsley, cilantro or mint

  1. Combine broth, tomato sauce and paste.
  2. Bring to a boil.
  3. Reduce heat and add spices.
  4. Simmer for 20-30 minutes or until vegetables are tender.
  5. Phase 3 Modifications:  Add string beans, zucchini or other vegetables as desired.
  6. Makes 1 serving (1 vegetable)

 

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