Moroccan Vegetable Soup

• 1 medium onions finely chopped
• 2 tablespoons olive oil, extra-virgin
• 2 teaspoons turmeric ground
• 1 pound lamb stew meat or beef stew meat, trimmed and cut into 1/2-inch cubes
• 6 cups beef stock reduced-sodium or water
• 14 ounces tomatoes, canned diced
• 2 small turnip peeled and diced
• 2 each carrots diced
• 2 stalks celery leaves included, thinly sliced
• 1 pinch saffron threads
• 12 each parsley sprigs flat-leaf, plus more leaves for garnish
• 8 each cliantro sprigs fresh, plus more leaves for garnish
• 1 large zucchini peeled and cut into 1/4-inch dice
• 2 ounces angel hair pasta broken into small pieces, about 1/2 cup, whole-wheat
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper freshly ground

1. Heat oil in a Dutch oven over medium-high heat.
2. Add onion and turmeric; stir to coat.
3. Add meat and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes.
4. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron.
5. Tie parsley and cilantro sprigs together with kitchen string and add to the pot.
6. Bring the soup to a boil.
7. Cover and reduce to a simmer.
8. Cook until the meat is tender, 45 to 50 minutes.
9. Stir in zucchini and cook, covered, until soft, 8 to 10 minutes.
10. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta.
11. Discard the parsley and cilantro sprigs.
12. Season with salt (start with 1 teaspoon if youre using beef broth; add more if youre using water) and pepper.
13. Serve sprinkled with parsley and/or cilantro leaves, if desired.

onions, olive oil, turmeric ground, meat, beef stock, tomatoes, carrots, stalks celery, saffron threads, parsley sprigs, cliantro sprigs fresh, zucchini, pasta, salt, black pepper

Taken from recipeland.com/recipe/v/moroccan-vegetable-soup-49499 (may not work)