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Lebanese Soup

Coriander and artichoke hearts are the distinctive flavors here.

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

For more recipes, refer to the The Healthy Heart Miracle book.