Mom's Lebanese Vegetable Soup || Warms you up from the cold weather!

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock is lower in sodium and richer in flavor.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumber

Yellow squash offers a similar texture and flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is budget-friendly.

Peel all the vegetables: carrots, potatoes, and zucchini.

Cut the vegetables into a medium dice.

Place the diced vegetables into a colander and rinse them with cold water to remove excess starch.

Add the rinsed vegetables into a pot.

Pour in enough chicken stock to cover the vegetables.

Add tomato paste and a portion of Vegeta seasoning for flavor.

Bring the mixture to a boil over high heat, then reduce the heat to a simmer.

Simmer for about 40 minutes to an hour until the vegetables are softened but not mushy.

Chop Italian flat leaf parsley and add it to the soup near the end of cooking for freshness.

If desired, add cooked chicken pieces to the soup to warm them up before serving.

Taste the soup and adjust seasoning with more Vegeta seasoning if needed.

Serve hot in soup bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary