Lebanese Vegetable Soup
photo by Vanessa C.
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
8
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
directions
- Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.
- In a large soup pot, saute the onion 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.
- Add the potatoes, salt and 2 cups of the stock.
- 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 overcook them.
- Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.
- Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
- Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.
- 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.
- Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.
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Reviews
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Tweaks
-
Another outstanding recipe, courtesy of Bunny Mom (and Moosewood). Because I cut back on the oil a bit, the onion/carrot/garlic mixture stuck to the bottom of the pot, but after I added the liquid (water from artichoke and chick peas came to about 2 cups) that cleared away. I also roasted my artichokes first with 2 garlic cloves (because I was working on developing one of my own recipes that called for roasted artichokes which I will be posting soon;). I only added 2 additional cups of broth, which resulted in a very thick soup. I threw in a generous handful of baby spinach instead of the parsley which I forgot to pick up and the entire 14 ounce can of chick peas. Oh, and I simmered the potatoes for about 14 minutes and don't forget the lemon at the end; it was key! Overall this recipe took more time than indicated, but a definite 5-star result! Thanks again for posting another terrific recipe Bunny Mom!
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