Moroccan Vegetable & Pasta Soup

Adapted from

  • 1/2 c onions, chopped
  • 3 c water
  • 1 lb frozen mixed vegetables, thawed
  • 28 ozs canned crushed tomatoes, undrained
  • 15 ozs canned garbanzo beans, drained
  • 2 tsps basil
  • 2 tsps turmeric
  • 2 tsps paprika
  • 1 1/2 tsps salt
  • 1/4 tsp black pepper
  • 1/8 tsp cinnamon
  • 2 tbsps ketchup
  • 1/2 c rotini pasta, uncooked
In a large saucepan, cook onions until tender. Stir in water, vegetables, tomatoes, beans, basil, turmeric, paprika, salt, black pepper, cinnamon, and ketchup. Mix well and bring to a boil. Reduce heat; cover and simmer eight minutes, or until vegetables are tender. Add pasta and cook, uncovered , until tender.
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Posted: 2/23/2001
Soups & Stews
Rated by 0 users (0.00)
WW Points* : 1.23
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 99
Calories from Fat 7 (7%)
% Daily Value *
Total Fat 0.6g 1%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 626mg 26%
Potassium 0.7mg 0%
Total Carbohydrate20g 7%
Dietary Fiber 6g 24%
Sugars 6g
Protein 5g 24%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.