Directions:
- In a soup pot, saute the onions and celery in the oil until onions are translucent.
- Add the spices, potatoes, and carrots and cook for 5 more minutes, stirring often.
- Mix in the tomatoes, tomato juice and stock and simmer until all of the vegetables are almost tender.
- Add the zucchini and vermicelli and simmer for about 5 minutes longer.
- Mix in the chick peas, lemon juice, and salt and pepper.
- Garnish with chopped parsley, mint leaves, and strips of red bell pepper or pimiento.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 764.19 Kcal (3200 kJ) | ||
| Calories from fat | 69.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Sodium | 24832.47mg | 1035% | |
| Potassium | 544.83mg | 12% | |
| Total Carbs | 143.12g | 48% | |
| Sugars | 9.9g | 40% | |
| Dietary Fiber | 5.35g | 21% | |
| Protein | 4.59g | 9% | |
| Vitamin C | 24.8mg | 41% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.5mg | 8% | |
| Calcium | 59mg | 6% | |
| Amount Per 100 g | |||
| Calories | 193.26 Kcal (809 kJ) | ||
| Calories from fat | 17.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 12% | |
|---|---|---|---|
| Sodium | 6279.99mg | 1035% | |
| Potassium | 137.78mg | 12% | |
| Total Carbs | 36.19g | 48% | |
| Sugars | 2.5g | 40% | |
| Dietary Fiber | 1.35g | 21% | |
| Protein | 1.16g | 9% | |
| Vitamin C | 6.3mg | 41% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 8% | |
| Calcium | 14.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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