Lebanese Vegetable Soup

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Makes: 8 servings adjust
This soup has a spicy kick to it. This soup is quick to make if you have cooked chick peas on hand. If not, remember to soak the chick peas ahead of time.

Directions

Ingredients

  • 1 Spanish Onion, large, chopped (about 2 cups)
  • 2 tablespoons Olive Oil
  • 3 large Carrots, chopped (about 2 1/2 cups)
  • 3 cloves Garlic, minced
  • 1 teaspoon Ground Coriander
  • 1⁄4 teaspoon Ground Red Pepper

Step 1

In a large soup pot, saute the onions in the olive oil for about 5 minutes. Stir in the carrots. Cover. Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.

Ingredients

  • 5 cups Vegetable Stock, (use a combination of vegetable stock, the chick pea cooking liquid, and some fresh lemon juice)
  • 1 teaspoon Salt, or to taste
  • 1 1⁄2 cups Potatoes, chopped

Step 2

Add the potatoes, salt and 2 cups of the stock.

Ingredients

  • 10 Artichoke Hearts, cut into eighths (2 14-ounce cans)
  • 2 large Tomatoes, chopped
  • 3⁄4 cup Canned Garbanzos (Chickpeas), canned or cooked

Step 3

Cover the pot and bring the soup to a boil. Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to over cook them. Gently stir in the tomatoes, artichoke hearts, and cooked chick peas.
 

Step 4

Salt to taste. Cover and simmer for 3 or 4 minutes, just to heat the tomatoes. Add the remaining stock. Heat gently.

Ingredients

  • 2 Lemons, cut into wedges
  • 1⁄4 cup Fresh Parsley, chopped

Step 5

It is important not to overcook or boil this soup. The potatoes, tomatoes, and artichokes should be heated just enough to blend the flavors or they might lose their shape and disintigrate. If this happens, garnish with more chopped fresh tomatoes. The soup will still taste delicious. Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.
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