Go Back

Middle Eastern Vegetable Soup

Course Soup


  • 3 white potatoes chopped
  • 1/2 yellow onion cut into eighths
  • 4 carrots sliced
  • 1 clove garlic crushed
  • 1 celery stalk sliced
  • 1/4 cup fresh parsley finely chopped
  • 1/2 cup fresh string beans or canned
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/8 teaspoon ginger
  • 1/4 teaspoon salt
  • 4 cups water
  • 3 cups canned tomato sauce
  • 1 8 oz can tomato paste


  • In a large saucepan, combine water, tomato sauce and paste on medium heat. Stir well to make a good soup base. Add water or more tomato sauce as desired. Add vegetables and spices.
  • Bring to a boil, then reduce heat to low-medium (about 3 on an electric range). Simmer for 45 minutes or until vegetables are tender.
  • Serve with pita bread or crackers.

Vegetable Variation:

  • Sometimes, I like to add or omit vegetables depending on my craving. Fresh or frozen okra really goes well with the tomato base in this soup. You can add corn, peas, and even small macaroni noodles for a variation. The great thing about Middle Eastern cooking is that it's all about what you have on hand. You don't have to follow a recipe exactly and it really allows you to be creative.