Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lebanese vegetables and meat soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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).
Lebanese Vegetables and Meat Soup is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Lebanese Vegetables and Meat Soup is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have lebanese vegetables and meat soup using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lebanese Vegetables and Meat Soup:
- Make ready 500 g round beef, cut into cubes
- Take 500 g green beans, washed with ends
- Make ready 500 g zucchini, cut into cubes
- Take 3 medium carrots, peeled and cut into cubes
- Prepare 3 potatoes, peeled and cut into cubes
- Get 2 large tomatoes, peeled and cut into cubes
- Make ready 1 small onion, finely chopped
- Prepare 1/2 cup fresh parsley, chopped
- Make ready 3 tablespoons tomato paste, dissolved in 1 cup water
- Prepare 1 tablespoon vegetable oil
- Get 2 cinnamon sticks
- Get 1/2 teaspoon pepper
- Prepare 1 teaspoon 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. This recipe makes a big batch. It is perfect for dinner, and you can freeze the rest for lunches or dinner for a busy night. I love lentil soup, so it's the perfect soup to have in the freezer whenever a craving hits.
Instructions to make Lebanese Vegetables and Meat Soup:
- In a pressure cooker, fry the onion with the vegetable oil until golden and soft.
- 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).
- 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.
- 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.
- Serve hot.
A few of my favorites are Red Lentil Soup with Spinach and Chicken and Lentil 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. 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.
So that is going to wrap this up with this special food lebanese vegetables and meat soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
