1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Lebanese Vegetable Soup


Lebanese Vegetable Soup
This recipe for Lebanese vegetable soup is similar to many soup recipes from the Mediterranean basin: gently cooked beans and vegetables float in a hearty base redolent of tomato, spices and herbs. If time is a factor, canned beans make this a 25-minute soup that will have people thinking you cooked all afternoon.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon ground coriander seed
  • 1 bay leaf
  • 1 thyme branch
  • 1 sweet potato, peeled and cut into ½” chunks
  • 1-15 ounce can plum tomatoes, crushed
  • 1 quart vegetable broth
  • Sea salt and freshly ground pepper
  • 2 cups cooked, drained chickpeas, favas or lima beans
  • 10 artichoke hearts, cut into bite sized pieces
  • To serve:
  • Lemon wedges
  • Chopped parsley


Warm olive oil over medium heat in a soup pot. Add onion, carrots, celery and garlic, and cook 8 minutes, until onions are translucent. Add coriander, bay leaf and thyme; stir to coat vegetables. Add sweet potato, tomatoes and their liquid, broth, and 2 ample pinches of sea salt. Bring soup to a boil, cover, reduce heat and cook 10 minutes. Add chickpeas, and cook soup until sweet potatoes are tender, about 5 minutes more. Add artichoke pieces, and simmer for 3 minutes so the flavors can meld. Adjust seasoning and serve garnished with chopped parsley and lemon. Serves 4-6 Copyright 2009 by Jen Hoy

©2014 About.com. All rights reserved.