Lebanese Vegetable Soup

Recipe by MsBindy
READY IN: 35mins




  • 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.