1/3 cup olive oil

6 large Spanish onions, chopped
8 carrots, chopped

8 garlic cloves, minced
12 chopped potatoes
6 squash, chopped
3 bell peppers, chopped
1/4 Tablespoon cayenne pepper
1 Tablespoon ground coriander
1 Tablespoon salt

8 fresh tomatoes, chopped
1 can artichoke hearts
1 can chicpeas

1 bunch chopped fresh parsley

Heat olive oil in pot. Add onions and salt. When onions are transparent, add potatoes, carrots, and garlic. Stir. Add cayenne and coriander. Sauté about 3 minutes stirring, then add enough water to cover the vegetables, and bring to a boil.

After potatoes, and carrots are tender, add bell peppers, and squash, cook ten minutes, then add tomatoes, artichoke hearts, and chicpeas.

Add salt to taste. Before serving add chopped parsley.

nutritional analysis

for 8 oz serving
calories 107.7
carbohydrates(grams) 21
protein(grams) 4.3
fat(grams) 1.5
cholesterol(mg) 0.00

% of calories

carbohydrates 73%
protein 15%
fat 12%


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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