Recipe: Tasty Lebanese Vegetables and Meat Soup

Lebanese Vegetables and Meat Soup. I'm happy to share the delicious soup recipe with you and I know it'll become a favorite, just like it is for me. First thing you should do is prep the vegetables. This soup contains kusa (also known as Mexican Grey Squash/Zucchini or Lebanese Zucchini), Russet potatoes (also known as Idaho Potatoes) and whole carrots (the sweet, regular kind).

Cover and cook for a few more minutes. This vegetable soup with chickpeas and kale is hearty with sweet butternut squash, tomatoes, and a hit of cayenne. So warming, healthy, and simple to make-which we do, weekly! You can cook Lebanese Vegetables and Meat Soup using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lebanese Vegetables and Meat Soup

1. You need 500 g of round beef, cut into cubes.
2. Prepare 500 g of green beans, washed with ends.
3. It's 500 g of zucchini, cut into cubes.
4. You need 3 of medium carrots, peeled and cut into cubes.
5. It's 3 of potatoes, peeled and cut into cubes.
6. Prepare 2 of large tomatoes, peeled and cut into cubes.
7. It's 1 of small onion, finely chopped.
8. It's 1/2 cup of fresh parsley, chopped.
9. It's 3 tablespoons of tomato paste, dissolved in 1 cup water.
10. You need 1 tablespoon of vegetable oil.
11. You need 2 of cinnamon sticks.
12. Prepare 1/2 teaspoon of pepper.
13. It's 1 teaspoon of salt.

One frigid, snowy day last winter when Dan was down and out with a cold, his sister Trisha brought over a big tunjura (a big pot) of vegetable soup. I don't know what the real name for this soup is, it was passed on to me by my mother who learned it from my Lebanese grandfather on my dad's side. For the clarified butter you may use your own, but this how I make it-- Rendered/Clarified. It is one of the most comforting soup to have during the month of Ramadan.

Lebanese Vegetables and Meat Soup instructions

1. In a pressure cooker, fry the onion with the vegetable oil until golden and soft..
2. Add the meat cubes, cinnamon sticks, salt, pepper and cover with 2 liters of water. Close pressure cooker. Cook for 35 min at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening the cooker cover (achieved when all steam escapes)..
3. Add the green beans, zucchini, carrots, potatoes, and tomatoes. Close pressure cooker. Cook for 10 more minutes at high heat. Remove from heat and let pressure drop before opening cooker cover again..
4. Finally, add the dissolved tomato paste and the fresh parsley. Adjust salt and pepper to taste and let it simmer for an additional 5 min on low heat..
5. Serve hot..

Low in fat and high in protein, this is a hearty vegan soup you will love! Lebanese Vegetables mixes zucchini, green beans, diced tomatoes, onion, carrots and celery with cumin and cinnamon and is slowly simmered to let the flavors really develop. The nice thing with this dish is you can modify it to your tastes. A hearty Vegetable Beef Soup with melt-in-your-mouth slow cooked chunks of beef, potato and vegetables simmered in a herb infused savoury broth. You'll love how the broth of this beef soup recipe is slightly thickened so it's like gravy and has extra flavour from a secret ingredient!