Lebanese Vegetable Soup

• 1 large Spanish onion, chopped (About 2 cups)
• 2 tablespoons olive oil
• 2 1/2 cups chopped carrots
• 1/4 teaspoon ground red pepper
• 1 teaspoon ground coriander
• 2 -4 garlic cloves, minced
• 1 1/2 cups chopped potatoes
• 1 teaspoon salt (or to taste)
• 4 -5 cups vegetable stock (see notes in recipe)
• 2 large tomatoes, chopped
• 10 artichoke hearts, cut into eighths (2 14-oz cans)
• 3/4 cup canned chickpeas
• 1/4 cup chopped fresh parsley
• 2 lemons, cut into wedges

1. Stock: use a combination of vegetable stock, the chick pea liquid and the artichoke heart brine.
2. In a large soup pot, saute the onion in the olive oil for about 5 minutes.
3. Stir in the carrots. Cover.
4. Stir again after 3 minutes. Add the ground red pepper, coriander, and garlic. Cover and cook for a few more minutes.
5. Add the potatoes, salt and 2 cups of the stock.
6. Cover the pot and bring the soup to a boil.
7. Reduce the heat and simmer until the potatoes are nearly tender. Be careful not to overcook them.
8. Gently stir in the tomatoes, artichoke hearts, and the chick peas. Salt to taste.
9. Cover and simmer for 3 or 4 minutes, just to heat the tomatoes.
10. Add the remaining 2-3 cups of stock or even more if you prefer more broth. Heat gently.
11. It is important not to overcook or boil the soup. The potatoes, tomatoes and artichokes should be heated just enough to blend the flavors or they might disintegrate.
12. Sprinkle each serving with fresh parsley and garnish with a wedge of fresh lemon.

spanish onion, olive oil, carrots, ground red pepper, ground coriander, potatoes, salt, vegetable stock, tomatoes, hearts, canned chickpeas, parsley, lemons

Taken from www.food.com/recipe/lebanese-vegetable-soup-134240 (may not work)