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    Wednesday, July 29, 2015

    Vegetable and Vermicelli Soup recipe


    2 Tbsp. olive oil
    1/4 cup onions, finely chopped
    1 kg beef, bone-in (any cut is fine)
    2 Tbsp. tomato paste
    8 cups water
    1/4 cup celery, finely chopped
    1 red bell pepper, finely chopped
    1 zucchini, finely chopped
    1 large carrots, peeled and finely chopped
    2 tomatoes, finely chopped
    2 tsp. fresh cilantro, chopped
    1/2 cup brown lentils
    1/2 cup chickpeas canned or cooked
    1/2 cup all-purpose flour
    1 cup plain yogurt
    Salt and pepper
    1/2 cup short vermicelli
    1/4 cup fresh cilantro leaves


    -In a skillet, heat the oil over medium-high heat and saute the onions until they become transparent.
    -Rinse the meat well and pat dry. Add the meat and tomato paste to the onions, stirring occasionally for 10 minutes.
    -Pour in the water and simmer for 15 minutes, until it starts bubbling.
    -Add the lentils and chickpeas and simmer until al dente.
    -Add the celery, red bell pepper, carrots, tomatoes, and chopped cilantro. Simmer on low heat for 30 to 40 minutes.
    -In a mixing bowl, combine some of the stock from the pot with plain yogurt and all-purpose flour and mix well. Gradually add the mixture to the soup while stirring. Season with salt and pepper. Simmer on low heat until it starts bubbling.
    -Add the cilantro leaves and short vermicelli. Cook until pasta is fully cooked.

    -This soup can be prepared with chicken and rice instead, following the same steps.

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    Item Reviewed: Vegetable and Vermicelli Soup recipe Rating: 5 Reviewed By: Mrs. Chef
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