Recipe

Lebanese Vegetable Soup Recipe

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Ingredients

Directions

Step #1 Stock: use a combination of vegetable stock, the chick pea liquid & the artichoke heart brine.
Step #2 In a large soup pot, saute the onion in the olive oil for about 5 mins.
Step #3 Stir in the carrots.
Step #4 Cover up.
Step #5 Stir again after 3 mins.
Step #6 Add the ground red pepper, coriander, & garlic.
Step #7 Cover up & cook for a few more mins.
Step #8 Add the potatoes, salt & 2 c of the stock.
Step #9 Cover up the pot & bring the soup to a boil.
Step #10 Reduce the heat & let simmer until the potatoes are nearly tender.
Step #11 Be careful not to overcook them.
Step #12 Gently stir in the the tomatoes, artichoke hearts, & the chick peas.
Step #13 Salt to taste.
Step #14 Cover up & let simmer for 3 or 4 mins, just to heat the tomatoes.
Step #15 Add the remaining 2-3 c of stock or even more if you prefer more broth.
Step #16 Heat carefully.
Step #17 It is important not to overcook or boil the soup.
Step #18 The potatoes, tomatoes & artichokes should be heated just enough to mix the flavors or they might disintegrate.
Step #19 Sprinkle top each serving with fresh parsley & garnish with a wedge of fresh lemon.
Enjoy the Lebanese Vegetable Soup recipe

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