Tunisian Soup With Green Beans Recipes

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TUNISIAN SOUP



Tunisian Soup image

This yummy soup, adopted from Tunisian culture, is one of my personal favorites. It's absolutely divine.

Provided by layal

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

Time 1h5m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, chopped
1 cup couscous
8 cups water
2 zucchini, chopped
1 potato, chopped
20 green beans, chopped
2 carrots, chopped
2 tablespoons tomato puree
½ teaspoon ground coriander
½ teaspoon red chile powder
½ teaspoon ground cumin
¼ teaspoon salt
½ cup milk

Steps:

  • Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes.
  • Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 36.3 g, Cholesterol 11.8 mg, Fat 4.7 g, Fiber 4.1 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 174.8 mg, Sugar 4 g

LEBLABI ( TUNISIAN CHICKPEA SOUP)



Leblabi ( Tunisian Chickpea Soup) image

After all the excesses of the holidays, this is such a nice, light and brothy soup to turn to. It has all of my favorites, including lemon, cilantro, garlic and chickpeas, and it has a surprise taste of caraway. Plus, it goes together in about a half-hour (unless you want to make it from scratch with dried beans). Serve with crispy croutons.

Provided by EdsGirlAngie

Categories     Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
5 cloves garlic, minced
2 jalapeno peppers, minced
1 teaspoon ground caraway (you can use the whole seeds... but this is a light soup and they will sink to the bottom of the bowl)
1 teaspoon dried oregano
2 (14 ounce) cans chickpeas, drained and rinsed (garbanzos)
2 (14 ounce) cans vegetable broth or 4 cups of your own vegetable broth
2 cups water
5 tablespoons fresh lemon juice
1/3 cup fresh cilantro, chopped
salt and pepper

Steps:

  • In a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden.
  • Add the caraway and oregano and stir in for a couple of minutes.
  • Add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes.
  • Stir in the lemon juice and cilantro, season to taste with salt and pepper (I like lots of black pepper); simmer for 5 more minutes and serve topped with croutons.

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