Recipe - Lemony Soup

2 Onions, chopped
3 Stalks of celery, chopped
1 Sweet red pepper, chopped
6 cup Veggie boullion
1 teaspoon Turmeric
1 teaspoon Ground coriander
One half teaspoon Cinnamon
One fourth teaspoon Cayenne
1 Potato, chopped
2 Carrots, chopped
1 cn (28oz.) tomatoes, chopped
1 Zucchini, chopped
1 cup Coiled vermicelli or Chinese
Noodles, crumbled
1 cn Chickpeas, undrained, or 2
cup Cooked chickpeas
One fourth cup Lemon juice
One fourth cup Italian parsley, chopped
2 tablespoon Mint leaves, chopped
Freshly ground black pepper

Bring onion, celery, red pepper, and One half c. of the boullion to a boil in a
large pot. Simmer about 10 minutes to soften the veggies. Add the
remaining boullion, spices, potato, carrots, and tomatoes; simmer 20
minutes. Stir in zucchini, noodles, chickpeas, and lemon juice, and cook 5
minutes. Garnish with parsley, mint and pepper before serving. 68
servings.

NOTE: When I made this, I left out the noodles. I've never had "real"
harira before so I can't vouch for the authenticity.

The next time I make this, I might leave out the tumeric. It turned the
chickpeas and the potatoes an unnatural shade of yellow, IMHO.

Source: It's from _Fat Free, Flavor Full_. Posted by
R2176%TAONODE@VMCMS.CSUOHIO.EDU (J.M.MILLER95) to the Fatfree Digest
[Volume 16 Issue 6] Mar. 10, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip