Chorba el Khodra Tunisian Vegetable Soup

2 tablespoons olive oil
1 large onion, finely diced
3 garlic cloves, minced
2 carrots, peeled and diced
2 large tomatoes, peeled and diced
1 potato (about 6 oz.) peeled and cut in 1/4 inch dice
7 cups vegetable broth
One 15 can crushed tomatoes
3 tablespoons tomato paste
8 fresh basil leaves, shredded
10 fresh flat-leaf parsley sprigs, minced
2 teaspoons harissa
8 oz. winter squash, peeled and cut into 12 inch dice
1/2 small cabbage (about 8 oz.), shredded
2 tablespoons tabil
1/4 cup orzo
salt to taste


Heat oil and cook onion and garlic until tender, about 6-8 minutes
Add carrots and cook , stirring, until lightly browned, 2-3 minutes
Add fresh tomatoes, potato, broth, canned tomatoes, tomato past, basil, parsley and harissa
Cover and bring to low boil
Cook 15-20 minutes until potato is tender
Reduce heat and add squash and cabbage
Cover and cook until tender, about 10-15 minutes
Add tabil, salt and orzo
Serve with warm pita bread