Tomato Vegetable Soup
|Vegetable oil||2 Pound|
|Chopped mushrooms||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Stalk celery||1 , chopped|
|Dried thyme||1⁄2 Teaspoon|
|Chicken stock||4 Cup (64 tbs)|
|Canned tomatoes||19 Ounce|
|Carrot||1 , finely chopped|
|Parsnip||1 , finely chopped|
|Fennel seeds||1 Pinch|
|Canned chickpeas||1 Cup (16 tbs), drained|
|Couscous||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
In large saucepan, heat oil over medium heat; cook mushrooms, onion, celery and thyme 5 minutes, stirring occasionally, until onion has softened.
Add stock, tomatoes, with their juice, the carrot, parsnip and fennel seeds, breaking up tomatoes with back of a spoon.
Bring to boil.
Reduce heat to medium low; simmer, covered, 30 minutes.
Stir in chick peas and couscous; cook, covered, 5 minutes or until couscous is tender.
Season with salt and pepper to taste.