Sahara Sunset Soup

I chose the name for this soup because it’s kind of the color of the sahara desert. Or what I imagine it might look like around sunset. The Bedouins may eat this with chicken or lamb, but this version is totally vegetarian.

Ingredients:

• 2 potatoes, peeled and cut into wedges
• 1-2 cans of white beans
• 1/2 can of corn
• 2 tomatos, diced
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1-2 carrots, chopped
• 1 celery stalk, chopped
• 1 tsp. olive oil
• 1 pinch hot chili powder (or more depending on your taste)
• 1 tsp. cumin
• 1 tsp. Res Al Hanout Jaune powder (yellow north african spice mix)
• Salt and black pepper to taste

Method:

1. Heat the oil in a large soup pan or tagine. When butter melts, add the onions, garlic, carrots and celery and turn heat to low, cook for a few minutes, stirring occasionally.
2. Once  onions are soft, add the spices to the vegetables. Sauté them for a minute or two stirring continuously. Then, add 10 cups of water, cover and bring to a boil.
3. When boiling; add the tomato, beans and corn. Stir and cook on medium heat for about ten minutes. Then, add the potatoes and salt and cook for ten minutes or until the potatoes are just soft.

Bismillah!