jill’s african vegetable soup

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.

One thought on “jill’s african vegetable soup

  1. Note that this recipe serves 6 in rather small portions and use less cayenne than the recipe calls for unless you like it spicy!

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