Moroccan Beef Veggie Soup

Bright, beautiful, and bursting with flavor, this colorful Moroccan soup is perfect for winter!
(no serving size)

2 T. EVOO
1 sweet* onion, finely chopped
1 red bell pepper, cored and diced
3 cloves garlic, minced
1 lb. beef stew meat
1 (14 oz.) can crushed San Marino* tomatoes
6 cups reduced-sodium chicken broth
2 large organic* carrots, peeled and diced
2 stalks celery, thinly sliced
1 turnip, peeled and diced
2 t. smoked* paprika
2 t. ground cumin
1&1/2 t. ground coriander
1/2 t. ground cinnamon
1 pinch cayenne pepper
1 pinch of saffron threads (optional)
1 can chickpeas, drained and rinsed well*
1 small bunch cilantro, chopped
3 scallions, sliced
Kosher salt, and freshly* ground pepper

Heat oil in a Dutch oven over med.-high heat. Add onion, pepper, garlic, and meat, and cook, stirring occasionally, until onions and peppers are tender. Stir in the crushed tomatoes, broth, carrots, celery, turnip, and spices. Bring the soup to a boil. Cover with a lid and cook over a slightly reduced heat at a gentle simmer for 30-40 min. until the meat is tender; add the chickpeas after 15 min. Season with S&P. Served sprinkled with cilantro and scallions. I would serve this luscious soup with a warm loaf of garlic bread with softened butter.

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Love,

MM