Moroccan Vegetable Soup

Hello Everyone! Time for another what I ate Wednesday! Today was a rather uneventful day.  It was a school/scrubs/grocery shopping day.  And I received an assignment for classes which don't start till Monday ...ugh Grad School ..10 more months! Anywho on to the food.

Breakfast : Black Coffee and Peanut Butter Toast with mushed banana ..yum

Snack: Larabar and Water

Lunch: Leftover stuffed eggplant plus extra stuffing (brown rice, eggplant, green tomato, onion, garlic) and Water

Dinner: Moroccan Vegetable Soup, Beer, and Water

Moroccan Vegetable Soup
1 Onion
1 Carrot
1 Celery rib
2 Medium Zucchinis
 - All Chopped
1 can diced tomatoes
2 tablespoons tomato paste
1.5 cups cooked chickpeas
2 teaspoons paprika
1 teaspoon cumin
1/4 teaspoon cayenne
8 cups vegetable broth
Eden Organic Kamut & Quinoa twisted pair pasta

Cook the pasta in a separate pot.  Saute the onion, carrot, and celery until soft then add the remaining ingredients (except the pasta) bring to a boil, reduce heat, let simmer for 30 minutes.  Add the cooked pasta the last few minutes.  I used 2 more cups of vegetable broth than the recipe called for and used the twisted pasta instead of vermicelli. 
From: 1,000 Vegan Recipes - Robin Robertson

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