Tiffany’s Ptitim Soup
By Tiffany Hobson
Serves: 6-8
Prep Time: 20 min
Cook Time: 60 min
Ingredients
7 ¼ 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
Directions
1
Place ¼ 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.
Print Recipe
Print With Images
Print Without Images
Struggling to make healthy eating stick? Get practical guidance, exclusive recipes and community support by joining our Starch Solution Community.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.