Moroccan Vegetable & Pasta Soup

Name: Moroccan Vegetable & Pasta Soup
Yield: 10 servings
Ingredients: 1/2 c onions, chopped; 3 c water; 1 lb frozen mixed vegetables, thawed; 28 ozs canned crushed tomatoes, undrained; 15 ozs canned garbanzo beans, drained; 2 tsps basil; 2 tsps turmeric; 2 tsps paprika; 1 1/2 tsps salt; 1/4 tsp black pepper; 1/8 tsp cinnamon; 2 tbsps ketchup; 1/2 c rotini pasta, uncooked

Adapted from Meatless Meals

1/2 c onions, chopped
3 c water
1 lb frozen mixed vegetables, thawed
28 ozs canned crushed tomatoes, undrained
15 ozs canned garbanzo beans, drained
2 tsps basil
2 tsps turmeric
2 tsps paprika
1 1/2 tsps salt
1/4 tsp black pepper
1/8 tsp cinnamon
2 tbsps ketchup
1/2 c rotini pasta, uncooked

In a large saucepan, cook onions until tender. Stir in water, vegetables, tomatoes, beans, basil, turmeric, paprika, salt, black pepper, cinnamon, and ketchup. Mix well and bring to a boil. Reduce heat; cover and simmer eight minutes, or until vegetables are tender. Add pasta and cook, uncovered , until tender.

Posted: 2/23/2001

Soups & Stews

Rated by 0 users (0.00)

WW Points^* : 1.23

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 99 Calories from Fat 7 (7%)
% Daily Value *
Total Fat 0.6g	1%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 626mg	26%
Potassium 0.7mg	0%
Total Carbohydrate20g	7%
Dietary Fiber 6g	24%
Sugars 6g
Protein 5g	24%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.