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Middle Eastern Vegetable Soup

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
6 servings
Lunch Dinner Middle Eastern
Middle Eastern Vegetable Soup
Ingredients
  • 4 leaves Swiss chard, stalks discarded and leaves cut into wide ribbons
  • 2 stalks celery, leaves removed and chopped and stalks cut into 1/4-inch slices
  • 2 small zucchini, quartered lengthwise and thickly sliced
  • 2 small carrots, peeled and sliced into rounds
  • 1 large potato, peeled and cut into cubes
  • 1 head garlic, cloves peeled and lightly smashed
  • 9 tablespoons lemon juice
  • 1 tablespoon white sugar
  • 1 tablespoon salt
  • 6 1/3 cups water
Instructions
1
Combine chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt in a large cooking vessel; add water. Place the mixture over high heat, stirring occasionally until it reaches a rolling boil. Once boiling, decrease the heat to a moderate level and continue cooking at this temperature until the vegetables are tender enough to be pierced with a fork, approximately 15 minutes.