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    You are in: Home / Recipes / Lebanese Vegetable Soup Recipe
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    Lebanese Vegetable Soup

    Lebanese Vegetable Soup. Photo by Vanessa C.

    1/4 Photos of Lebanese Vegetable Soup

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Ms*Bindy's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on December 29, 2009


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2009


      What a lovely soup, I was surprised by the kick of spice at first but it was just enough and was a compliment to the other flavours. I used sweet potatoes instead of regular because they have a richer texture, but it came out beautifully.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2009

      This was really nice and had a real kick to it. I made quite a few changes using a hot red pepper and buckwheat instead of potatoes. See the updated recipe at

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Lebanese Vegetable Soup

    Serving Size: 1 (326 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 191.4
    Calories from Fat 38
    Total Fat 4.2 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 884.8 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 12.9 g
    Sugars 5.2 g
    Protein 8.2 g

    The following items or measurements are not included:

    vegetable stock

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