Moroccan Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter tomato (s), happened
- 500 g minced lamb
- salt and pepper
- Garlic powder
- Chili powder
- 1 tablespoon oil
- 1 onion (s), red
- 300 g zucchini
- 250 g canned beans, white
- 100 g couscous
Print Recipe
Pin Recipe Instructions
- Put the tomato puree in a saucepan and heat.
- Season the minced meat with salt, pepper, garlic and chili powder and form small balls out of the mixture. Heat the oil and fry the balls in it for about 5 minutes. Peel and finely dice the onions and add. Clean and wash the zucchini, cut into cubes and also add to the balls and fry for a few minutes. Drain the beans in a colander.
- Stir the balls with onions and zucchini into the tomato soup. Add the beans and couscous and let everything sit in the simmering soup for 8 minutes. Season to taste with salt and pepper.
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