Hamusta Soup Recipes

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HAMUSTA SOUP



Hamusta Soup image

This is an Iraqi Kurdish soup that is very popular in Israel.

Provided by Linda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

4 leaves Swiss chard, stalks discarded and leaves cut into wide ribbons
2 stalks celery, leaves removed and chopped and stalks cut into 1/4-inch slices
2 small zucchini, quartered lengthwise and thickly sliced
2 small carrots, peeled and sliced into rounds
1 large potato, peeled and cut into cubes
1 head garlic, cloves peeled and lightly smashed
9 tablespoons lemon juice
1 tablespoon white sugar
1 tablespoon salt
6.3 cups water

Steps:

  • Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 22.4 g, Fat 0.3 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 1270 mg, Sugar 5.2 g

EASY HAMBURGER SOUP



Easy Hamburger Soup image

Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. The recipe is very simple to prepare. -Mary Prior, Rush City, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) beef broth
1 cup water
4 celery ribs, thinly sliced
4 large carrots, halved and thinly sliced
1/2 cup quick-cooking barley
1 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.

Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 708mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

CONTEST-WINNING HEARTY HAMBURGER SOUP



Contest-Winning Hearty Hamburger Soup image

At family get-togethers, our children always request this spirit-warming ground beef soup along with a fresh loaf of homemade bread and tall glasses of milk. This hamburger soup has robust flavor, plenty of fresh-tasting vegetables and is easy to make. -Barbara Brown, Janesville, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1 pound ground beef
4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1/2 cup chopped celery
4 teaspoons beef bouillon granules
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1 cup cut fresh or frozen green beans

Steps:

  • In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.

Nutrition Facts : Calories 178 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 984mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

HAMUSTA SOUP



Hamusta Soup image

This is an Iraqi Kurdish soup that is very popular in Israel.

Provided by Linda

Categories     Vegetable Soup

Time 50m

Yield 6

Number Of Ingredients 10

4 leaves Swiss chard, stalks discarded and leaves cut into wide ribbons
2 stalks celery, leaves removed and chopped and stalks cut into 1/4-inch slices
2 small zucchini, quartered lengthwise and thickly sliced
2 small carrots, peeled and sliced into rounds
1 large potato, peeled and cut into cubes
1 head garlic, cloves peeled and lightly smashed
9 tablespoons lemon juice
1 tablespoon white sugar
1 tablespoon salt
6.3 cups water

Steps:

  • Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 22.4 g, Fat 0.3 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 1270 mg, Sugar 5.2 g

HAMUSTA SOUP



Hamusta Soup image

This is an Iraqi Kurdish soup that is very popular in Israel.

Provided by Linda

Categories     Vegetable Soup

Time 50m

Yield 6

Number Of Ingredients 10

4 leaves Swiss chard, stalks discarded and leaves cut into wide ribbons
2 stalks celery, leaves removed and chopped and stalks cut into 1/4-inch slices
2 small zucchini, quartered lengthwise and thickly sliced
2 small carrots, peeled and sliced into rounds
1 large potato, peeled and cut into cubes
1 head garlic, cloves peeled and lightly smashed
9 tablespoons lemon juice
1 tablespoon white sugar
1 tablespoon salt
6.3 cups water

Steps:

  • Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 22.4 g, Fat 0.3 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 1270 mg, Sugar 5.2 g

HAMUSTA SOUP



Hamusta Soup image

This is an Iraqi Kurdish soup that is very popular in Israel.

Provided by Linda

Categories     Vegetable Soup

Time 50m

Yield 6

Number Of Ingredients 10

4 leaves Swiss chard, stalks discarded and leaves cut into wide ribbons
2 stalks celery, leaves removed and chopped and stalks cut into 1/4-inch slices
2 small zucchini, quartered lengthwise and thickly sliced
2 small carrots, peeled and sliced into rounds
1 large potato, peeled and cut into cubes
1 head garlic, cloves peeled and lightly smashed
9 tablespoons lemon juice
1 tablespoon white sugar
1 tablespoon salt
6.3 cups water

Steps:

  • Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 22.4 g, Fat 0.3 g, Fiber 3.2 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 1270 mg, Sugar 5.2 g

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