North African Vegetable Soup

6 cups reduced sodium, defatted chicken broth

3 cloves garlic, minced

1 cup chopped leeks or onion

1 rib celery, chopped

1 small sweet potato, peeled and cubed

1 small zucchini, diced

1 large carrot, diced

1 (16 oz) can chickpeas, drained and rinsed

1 cinnamon stick

1/2 tsp ground cumin

1/8 tsp ground cloves

1/2 tsp chili powder

1/2 tsp kosher salt, or more to taste

2 tbs lemon juice

1/4 cup chopped fresh mint or 1-1/2 tbs dried

1/4 cup chopped fresh parsley

Bring broth to a simmer. Add all the other ingredients except the salt, lemon juice, mint, and parsley. Cover and simmer for 30 minutes. Add the remaining ingredients and simmer for 10 minutes longer. Remove the cinnamon stick.

Yield: about 5 servings.