Lebanese Vegetable Soup
Warm, comforting, and packed with vibrant Mediterranean flavors, this Lebanese Vegetable Soup is a wholesome bowl of goodness. Featuring a medley of fresh vegetables — from tender zucchini and green beans to hearty potatoes and carrots — this soup is seasoned with aromatic spices like cumin, cinnamon, and turmeric for an authentic Lebanese touch. A splash of fresh lemon juice and a sprinkle of parsley elevate the flavor profile, making every spoonful refreshing and satisfying. Ready in just 45 minutes, this vegan and gluten-free soup is perfect for a nourishing weeknight dinner or a light appetizer. Serve it with crusty bread or over a bed of rice for an additional layer of indulgence. Keywords: Lebanese vegetable soup, Mediterranean flavors, vegan soup, gluten-free, healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 medium, diced carrot
- 2 diced celery stalks
- 1 medium, diced zucchini
- 2 medium, peeled and diced potato
- 1 cup, chopped green beans
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- 0.25 cup, chopped fresh parsley
- 1 juiced lemon
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the diced carrots and celery to the pot and sauté them for 5 minutes, stirring occasionally.
Stir in the cumin, cinnamon, and turmeric, allowing the spices to toast for 1 minute.
Add the zucchini, potatoes, green beans, diced tomatoes (including their juice), and vegetable broth to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes or until the vegetables are tender.
Season the soup with salt and black pepper to taste.
Turn off the heat, stir in the chopped parsley and freshly squeezed lemon juice.
Serve hot with crusty bread or over a scoop of cooked rice, if desired.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 9243 mg | 402% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 77.4 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 766 mg | 59% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 7268 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
