Lebanese Vegetable Soup

Salma Al-OtaibiChef

Ingredients

• 4 carrots
  4
• 3 medium potatoes
  3 pieces
• 3 cloves of garlic
  3 cloves
• 1 small broccoli
  1 head
• 1 cup of thin green beans, or about 200g
  200 grams
• 2 medium zucchinis
  2 pieces
• 2 large onions
  2 pieces
• 2 tablespoons of butter
  2 tablespoons
• Salt and mixed spices to taste
  0
• 2 chicken broth cubes
  2 cubes
• 1 1/2 cups of long-grain white rice
  1.5 cup
• 1/2 cup of vermicelli
  0.5 cup

Steps

1. 1

   Wash the vegetables, peel and cut them into medium pieces.

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   In a pot over heat, melt a tablespoon of butter with a chicken broth cube, add all the vegetables and sauté on low heat for 5 minutes, then add water until the vegetables are submerged.

   Required Tools:

   Pot

   5 min
3. 3

   Add some spices and salt, leave the pot on the heat, then reduce the heat when it starts to boil.

   5 min
4. 4

   To prepare the rice, soak it in water, melt a tablespoon of butter in a pot with a chicken broth cube.

   Required Tools:

   Pot

   5 min
5. 5

   Sauté the vermicelli with the butter and chicken broth cube until golden, add the rice and stir with the vermicelli, add 4 cups of water and let it simmer on low heat.

   5 min
6. 6

   Serve the rice alongside the soup.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags