Veggie Soup

This is a quick and easy vegetable soup that we make in Lebanon. You can put any vegetables you like but we stick to a few simple vegetables you can find in your fridge or freezer.

Recipe:

2 small potatoes, peeled and diced small

1 medium yellow onion, diced small

2 carrots, peeled and diced small

1/2 cup green peas, fresh or frozen

1 zucchini, diced small

3 medium tomatoes, diced small

3-4 cups water

1 tablespoon cooking oil

1/2 tablespoon tomato paste

1/4 cup parsley, minced

1 tsp salt

Directions:

1. Wash and dice all your vegetables accordingly.

2. First add cooking oil to a pot and heat on medium heat. Then add onion and potatoes, sauté on medium heat for 10 minutes. Stirring constantly. (You don’t want to brown the vegetable, just make it translucent)

3. Add carrots, peas, zucchini, and tomatoes to the pot on top of the onion and potato. Then add water, tomato paste, and salt to the pot.

4. Bring the soup to a boil, once boiled lower the heat and simmer the soup for about an hour or until you taste it and all the vegetables are soft.

5. Once the vegetables are soft, add the minced parsley and simmer for 10 more minutes.

6. Serve in boils and enjoy. Sahtean!