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Lebanese Soup
Coriander and artichoke hearts are the distinctive flavors here.
2 onions, chopped
4 cloves garlic, minced
6 cups bouillon
1 t. ground coriander
pinch cayenne, or to taste
3 carrots, sliced
2 potatoes, diced
2 tomatoes, chopped
2 10-oz. packages frozen artichoke hearts
1 can chick peas (or 2 cups cooked)
1/2 cup chopped Italian parsley
Freshly ground black pepper
Lemon wedges
Bring the onions, garlic and 1/2 cup of the bouillon to a boil in a large pot.
Simmer 10 minutes or until the vegetables are softened. Add the remaining
bouillon, spices, carrots and potatoes and simmer for 20 minutes. Stir in the
tomatoes, artichokes, chick peas and parsley and simmer 2-3 minutes. Serve
with lemon wedges and ground pepper to taste.
4-6 servings
For more recipes, refer to the The Healthy Heart Miracle book.
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