Recipe: African Vegetable Soup (using elbow macaroni)

AFRICAN VEGETABLE SOUP

1 tablespoon vegetable oil
2 medium (1 cup) onions, chopped
1 stalk (1/2 cup) celery, chopped
1 medium (1 cup) sweet potato, cubed 1/2-inch
1/4 cup chopped fresh parsley
4 cups water
1 (28 ounce) can whole tomatoes, undrained, cut up
1 teaspoon salt
1 teaspoon turmeric
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 bay leaf
1 small zucchini, sliced 1/4-inch
1 (15 ounce) can garbanzo beans, rinsed, drained
2 ounces (1/2 cup) uncooked dried elbow macaroni

In 4-quart saucepan heat oil; add onions, celery and sweet potato. Cook over medium high heat, stirring occasionally, until onions are tender (3 to 5 minutes).

Add all remaining ingredients except zucchini, garbanzo beans and macaroni. Cook over high heat until mixture comes to a full boil (6 to 8 minutes). Reduce heat to low. Cover; continue cooking 15 minutes.

Stir in zucchini, garbanzo bear and macaroni. Cook, uncovered, over medium heat, stirring occasionally, until macaroni is done and zucchini is tender (8 to 10 minutes).

Makes 10 servings
From: Recipelink.com
Source: Recipe booklet: Healthy Eating with Pasta, Beans and Grains, Land O Lakes Recipe Collection #15, 1994