Lebanese Vegetable Soup

READY IN: 35mins
Recipe by Ms*Bindy

Quick to make soup with a spicy kick. Another Moosewood recipe.

Top Review by JoesGirl225

I absolutely LOVE this soup! Great for the cold New York winter! Instead of using the lemons as a garnish, I throw them IN the pot as the soup is simmering. I also add mushrooms to the soup. I happen to like crimini or portobello

Ingredients Nutrition


  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.

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