Zonyas Miracle Soup Recipes

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

Steps:

• Heat butter and oil in a large stockpot oven medium heat; add in the onions with 3 tablespoons white sugar and cook for about 25-30 minutes, stirring occaionally until lightly browned and caramalized (adding in the garlic, chili flakes, thyme and oregano the last 5 minutes of cooking).
• Add in the broth, undrained tomatoes, tomato sauce and bay leaf; bring to a boil and simmer for about 45 minutes on low heat, adding in the orzo the last 10-15 minutes of simmering; cook until the pasta is tender.
• Season with salt and lots black pepper.
• Ladle into bowl, then top with croutons, then sprinkle with Parmesan cheese or Swiss cheese.

Steps:

• Pour water in a pot.
• Add the vegetables.
• Bring to a boil.
• Lower flame, add salt, pepper and the Sazo'n Seasoning.
• Mix well.
• Cover and cook on low-medium flame for 20 minutes or till the vegetables are tender, stirring every 5 minutes, till done.
• Serve hot.

Steps:

• Add all the vegetables (down to celery) to a large pot with a little water. Cover and get them cooking to soften 'em up.
• Meanwhile, in a small bowl, stir together the garlic, oil, and herbs.
• When the onion is translucent (after about 5-7 minutes) remove the lid to let most of the extra water evaporate. When it has, add the garlic mixture and stir well.
• Cover again and let vegetables caramelize a little, stirring every minute or so for 2-3 minutes.
• When they're starting to smell really good (but before they stick and burn!), add the salt, pepper, liquids, beans, tomato paste and soy sauce. Stir well and bring to a boil.
• Reduce heat and let simmer gently for 20 minutes.
• If desired, add the chopped greens a few minutes before serving. Take the pot off the heat, stir them in and cover the pot to let them wilt instead of getting overcooked and mushy.
• Ladle it up and enjoy!