Moroccan Vegetable Soup (Chorba)

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 small turnips, peeled and diced

1 medium onion, finely diced

1 large zucchini, peeled and cut into 1/4-inch dice

2 stalks celery, leaves included, thinly sliced

1 pound beef stew meat, (such as chuck) or lamb stew meat (shoulder or leg), trimmed and cut into 1/2-inch cubes

1 14-ounce can diced tomatoes

1/2 teaspoon freshly ground pepper

12 sprigs flat-leaf parsley, plus more leaves for garnish

2 tablespoons extra-virgin olive oil

6 cups reduced-sodium beef broth, or water

2 teaspoons ground turmeric

Pinch of saffron threads, (see Ingredient Note)

8 sprigs fresh cilantro, plus more leaves for garnish

2 carrots, diced

2 ounces angel hair pasta, (capellini), broken into small pieces (about 1/2 cup), or orzo, preferably whole-wheat

1-2 teaspoons salt

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