Moroccan Vegetable Soup (Chorba)

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 teaspoon fresh ground pepper

6 cups reduced-sodium beef broth or water

1 (14 ounce) can diced tomatoes

2 tablespoons extra-virgin olive oil

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

2 carrots , diced

2 teaspoons ground turmeric

2 stalks celery , leaves included, thinly sliced

12 sprigs flat leaf parsley , plus more leaves for garnish

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

1 medium onion , finely diced

8 sprigs fresh cilantro , plus more leaves for garnish

1-2 teaspoon kosher sea salt

2 small turnips , peeled and diced

1 pinch saffron thread

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

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