Lebanese Vegetable Soup Recipe

Name: Lebanese Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Spanish onion, chopped (About 2 cups); 2 tablespoons olive oil; 2 1/2 cups chopped carrots; 1/4 teaspoon ground red pepper; 1 teaspoon ground coriander; 2 -4 garlic cloves, minced; 1 1/2 cups chopped potatoes; 1 teaspoon salt (or to taste); 4 -5 cups vegetable stock (see notes in recipe); 2 large tomatoes, chopped; 10 artichoke hearts, cut into eighths (2 14-oz cans); 3/4 cup canned chickpeas; 1/4 cup chopped fresh parsley; 2 lemons, cut into wedges

Servings: persons

1 large Spanish onion, chopped (About 2 cups)
2 tablespoons olive oil
2 1/2 cups chopped carrots
1/4 teaspoon ground red pepper
1 teaspoon ground coriander
2 -4 garlic cloves, minced
1 1/2 cups chopped potatoes
1 teaspoon salt (or to taste)
4 -5 cups vegetable stock (see notes in recipe)
2 large tomatoes, chopped
10 artichoke hearts, cut into eighths (2 14-oz cans)
3/4 cup canned chickpeas
1/4 cup chopped fresh parsley
2 lemons, cut into wedges

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

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large Spanish onion, chopped (About 2 cups), 2 tablespoons olive oil, 2 1/2 cups chopped carrots, 1/4 teaspoon ground red pepper, and more.

Yes, Lebanese Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lebanese Vegetable Soup

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