Lebanese Vegetable Soup
1 large onion chopped
2 carrots chopped
1 stalk celery chopped
1 chopped red bell pepper (optional)
3-4 cloves garlic minced or pressed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 dash cayenne pepper
1 quart vegetable broth
2 15 oz cans garbanzos drained
1 15 oz can artichoke hearts drained and quartered
1 or 2 15 oz cans chopped tomatoes
1 bay leaf
2 large potatoes
1 handful chopped parsley
1 handful chopped cilantro
1/2 - 1 juiced lemon
Saute onion, carrots, celery, bell pepper and teaspoon salt in olive oil until onions are translucent and carrots begin to soften. Add garlic and spices and cook until fragrant. Add broth, garbanzos, potatoes, chopped tomatoes, bay leaf and parsley. Simmer about 10 minutes and check potatoes. When potatoes are almost ready, add artichoke hearts. When potatoes are cooked, add cilantro and lemon juice. Adjust seasonings. Serves a lot.
