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Moroccan Vegetable Soup (Chorba)

Moroccan Vegetable Soup (Chorba)
This Recipe Is:

WebMD Recipe from EatingWell.com

Hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta, this Moroccan soup gets its rich, golden-orange color from turmeric.

Ingredients
Prep: 20 minutes | Cook: 1 hour 20 minutes | Total Time: 1 hour 40 minutes
  • 2 tablespoons
    extra-virgin olive oil
  • 1 medium
    onion, finely diced
  • 2 teaspoons
    ground turmeric
  • 1 pound
    beef stew meat, such as chuck or lamb stew meat, shoulder or leg, trimmed and cut into 1/2-inch cubes
  • 6 cups
    reduced-sodium beef broth or water
  • 1 14-ounce can
    diced tomatoes
  • 2 small
    turnips, peeled and diced
  • carrots, diced
  • 2 stalks
    celery, leaves included, thinly sliced
  • 12 sprigs
    flat-leaf parsley, plus more leaves for garnish
  • 8 sprigs
    fresh cilantro, plus more leaves for garnish
  • 1 large
    zucchini, peeled and cut into 1/4-inch dice
  • 2 ounces
    angel hair pasta, capellini (about 1/2 cup), broken into small pieces, or orzo, preferably whole-wheat
  • 1-2 teaspoons
    salt
  • 1/2 teaspoon
    freshly ground pepper
  • Pinch 
    of saffron threads
Instructions
  1. Heat oil in a Dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes.
  2. Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you’re using beef broth; add more if you’re using water) and pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.
Nutritional Information

Makes: 6 servings
Serving Size: 2 cups
  • Calories236
  • Fat8 g
    • Saturated fat2 g
  • Cholesterol37 mg
  • Carbohydrates19 g
    • Dietary fiber4 g
  • Protein21 g
  • Sodium1045 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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