Jill’s mom made this African Vegetable Soup for Jill’s stepfather. Now when Jill makes this soup, the aroma of the spices always makes her think of him.
1 Tbs. canola oil
1 large onion, chopped
1 celery stalk, chopped
1 medium sweet potato, cut into small cubes
1/4 cup chopped fresh parsley
4 cups water
1 28-oz. can tomatoes, undrained, chopped
2 tsp. salt
1 tsp. turmeric
1/2 tsp. thyme
1/2 tsp. cumin
1/8 tsp. cinnamon
1/8 tsp. ground red pepper
1 bay leaf
1 small zucchini, diced
1 15-oz. can garbanzo beans, rinsed and drained
1/2 cup uncooked elbow macaroni
1. Heat the oil over medium heat in a large stewpot. Add the onions, celery, and sweet potato and cook until onions are translucent.
2. Add remaining ingredients except for zucchini, garbanzo beans, and macaroni. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes.
3. Stir in remaining three ingredients. Cook, partially covered, over medium heat until the macaroni is tender. Serves 6.