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.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the diced carrots and celery to the pot and sauté them for 5 minutes, stirring occasionally.

Step 5

Stir in the cumin, cinnamon, and turmeric, allowing the spices to toast for 1 minute.

Step 6

Add the zucchini, potatoes, green beans, diced tomatoes (including their juice), and vegetable broth to the pot. Stir to combine.

Step 7

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.

Step 8

Season the soup with salt and black pepper to taste.

Step 9

Turn off the heat, stir in the chopped parsley and freshly squeezed lemon juice.

Step 10

Serve hot with crusty bread or over a scoop of cooked rice, if desired.

Nutrition Facts

Serving size	(3305.8g)

Amount per serving	% Daily Value*
Calories	1691.2

Total Fat 68.4g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 14.6g
Cholesterol 16.9mg	0%
Sodium 9242.7mg	0%
Total Carbohydrate 238.5g	0%
Dietary Fiber 51.2g	0%
Total Sugars 77.4g
Protein 47.3g	0%

Vitamin D 0IU	0%
Calcium 766.4mg	0%
Iron 18.7mg	0%
Potassium 7267.9mg	0%

*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.

Source of Calories

Fat: 35.0%

Protein: 10.8%

Carbs: 54.2%