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Lebanese Soup

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

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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