Tiffany’s Ptitim Soup
Prep: 10-20 minutes Cook: 60 minutes
By Tiffany Hobson, McDougall's Executive Assistant
I was inspired to make this soup after one of our chef's at the Flamingo Hotel, Abraham Ramirez, made a different variation of this for the restaurant.
- 7 1/4 cups water
- 1 white onion, chopped
- 6 cloves garlic, minced
- 1 tbsp ground thyme
- 1 tbsp Italian seasoning
- 1 tbsp ground oregano
- 1 tsp marjoram
- freshly ground black pepper
- 1 cup yellow split peas
- 15 ounce can kidney beans, drained and rinsed
- 15 ounce can garbanzo beans, drained and rinsed
- 14.5 ounce can diced tomatoes
- 4 stalks celery, chopped
- 6 carrots, chopped
- 2 zucchini, quartered
- 2 yellow squash, quartered
- 1/8-1/4 cup Israeli couscous
Place 1/4 cup of the water in a large soup pot. Add the onion and garlic. Cook, stirring occasionally, for 3-4 minutes until softened. Add the thyme, Italian seasoning, oregano, marjoram and several twists of freshly ground black pepper. Mix well. Add the remaining water, split peas, kidney beans, garbanzo beans, tomatoes, celery and carrots. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add the zucchini, squash and couscous. Continue cooking on low heat for an additional 20 minutes. Season with a bit of sea salt, if desired. Serve hot.
Variation: You may increase the amount of Israeli couscous to 1 cup. This will seem like a soup at first, but the couscous will absorb all the water and this will turn into a beautiful side dish. You may also serve this over lettuce or wrap in lettuce leaves and add your favorite hot sauce (Sriracha pairs beautifully with this). If making this a side dish, you may also want to add 1 cup of corn and chop 2 red bell peppers. This variation may be served hot or cold.