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Lebanese Vegetable Soup
Quick to make soup with a spicy kick. Another Moosewood recipe.
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, chopped (About 2 cups)
teaspoon ground red pepper
(or to taste)
cups vegetable stock (see notes in recipe)
, cut into eighths (2 14-oz cans)
, cut into wedges
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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