Yield
14 servings (serving size: 1 cup soup and 1/2 teaspoon cilantro)

How to Make It

Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired. Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender. Ladle soup into each of 14 bowls; sprinkle with cilantro.

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