Moms Lebanese Vegetable Soup Food

LEBANESE VEGETABLE SOUP

Steps:

• 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.

MOM'S VEGETABLE SOUP

Steps:

• In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

MOM'S HOMEMADE VEGETABLE SOUP

Steps:

• Put first 4 ingredients into large soup pot and bring to boil. Turn down and simmer for 2 hours.
• Add veggies and simmer another 2 hours.

MOM'S VEGETABLE SOUP

Steps:

• Bring beef and onion to a boil in a large Dutch oven. Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).
• Take out beef and allow to cool. Bring the stock up to a boil again, and add bouillon to taste. Add veggies and tomatoes/tomato soup. Return beef to soup and add cabbage. Once at a steady boil, turn down to low and cook an additional 3 hours.
• 30 minutes before serving, add pasta.

MOM'S VEGETABLE SOUP

Steps:

• Cut all vegetables into slices and place in large pot with enough water to cover plus about 1 inch more.
• Season to taste with salt and pepper and add margerine.
• Cook slowly until tender, about 45 minutes to 1 hour then mash finely.
• Add tomato juice and salt to taste.
• Simmer slowly 15-30 minutes.