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Lebanese Freekeh & Vegetable Soup

A bowl of Lebanese Freekeh & Vegetable Soup with chickpeas, garnished with fresh herbs and vibrant colors.

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A bowl of Lebanese Freekeh & Vegetable Soup with chickpeas, garnished with fresh herbs and vibrant colors.

Lebanese Freekeh & Vegetable Soup is a hearty dish that beautifully combines roasted green wheat with a medley of fresh vegetables and aromatic spices. This Middle Eastern delicacy not only tantalizes the taste buds but is also celebrated for its nutritional benefits. Rich in fiber and protein, this soup offers a fulfilling meal that warms the soul. The inclusion of chickpeas and vibrant vegetables like tomatoes and bell peppers elevates the flavors while providing a wholesome experience with every spoonful.

The benefits of this delightful soup are numerous. Freekeh is a wonderful source of dietary fiber, which assists in digestion and helps maintain a healthy weight. The chickpeas add plant-based protein, vital for muscle repair and growth. Moreover, the assorted vegetables contribute essential vitamins and minerals, promoting overall health. This dish is also low in fat and can be easily adjusted to cater to various dietary preferences, making it an ideal choice for anyone looking to nourish their body with wholesome ingredients.

This soup is perfect for a variety of occasions, from casual family dinners to festive gatherings. It can be served as a warm starter or enjoyed as a main course on cool evenings. The robust flavors also make it a wonderful dish to share with friends during a potluck or a cozy get-together. Better yet, it can be made ahead of time, allowing the flavors to deepen, making it an excellent choice for meal prepping for the week.

A bowl of Lebanese Freekeh & Vegetable Soup with chickpeas, garnished with fresh herbs and vibrant colors.

Lebanese Freekeh & Vegetable Soup

Recipe by Lena Caldwell

Difficulty

Intermediate

Servings

4 servings

Prep time

15 Mins

Cooking time

30 Mins

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large tomatoes, diced
  • 1 red bell pepper, diced
  • 1 cup freekeh
  • 4 cups vegetable broth
  • 1 can chickpeas, drained
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon seven spices
  • Salt and pepper to taste
  • Fresh herbs for garnish (parsley or cilantro)

Instructions

  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add chopped onions and sauté until translucent.
  3. Stir in minced garlic and cook for an additional minute.
  4. Add diced tomatoes and bell peppers, cooking for about 5 minutes until softened.
  5. Stir in the freekeh and toast for 2-3 minutes.
  6. Add vegetable broth, chickpeas, and spices (cumin, coriander, seven spices, salt, and pepper).
  7. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes until freekeh is tender.
  8. Adjust seasoning to taste and serve hot, garnished with fresh herbs.

Nutrition Facts

Calories

320

Carbs

52

Protein

14

Fats

9