Week 40: Moroccan Vegetable and Bean Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6 servings

Ingredients:

• 1 onion, chopped
• 1/2 carrot, chopped
• 1 green or white zucchini, chopped
• 1/4 head cauliflower, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp ground pepper
• 4 cups vegetable broth
• 2 cups water
• 1 can(14 oz) diced tomatoes
• 1/4 cup parsley, chopped
• 1 can(15 oz) lima beans, drained
• 1 lemon

Steps:

1. Add a bit of oil to a large pot over medium heat and cook onions and carrots, stirring occasionally, for about 5 minutes.

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2. Add zucchini and cauliflower to the pot and cook for another 5 minutes, stirring occasionally.

3. Add cumin, coriander, turmeric, cinnamon, salt and pepper to the pot.

4. Cook, stirring constantly, for one minute, making sure spices cover all the veggies.

5. Mix in broth, water, tomatoes, and parsley. Increase heat to high, bring to a boil, then simmer uncovered for about 20 minutes.

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6. Add the drained lima beans to the pot and cook another 10 minutes. Add salt and pepper to taste, if necessary. Serve in bowls with a hefty squeeze of lemon juice.