Steps to Prepare Quick Lebanese Vegetables and Meat Soup
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Favorite Lebanese Vegetables and Meat Soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lebanese Vegetables and Meat Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lebanese Vegetables and Meat Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lebanese Vegetables and Meat Soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lebanese Vegetables and Meat Soup estimated approx 50 mins.
To begin with this particular recipe, we must prepare a few components. You can have Lebanese Vegetables and Meat Soup using 13 ingredients and 5 steps. Here is how you can achieve it.
A winter classic that is an all-in-one meal: meat cubes, zucchinis, potatoes, carrots in a tasty broth!
Ingredients and spices that need to be Prepare to make Lebanese Vegetables and Meat Soup:
- 500 g round beef, cut into cubes
- 500 g green beans, washed with ends
- 500 g zucchini, cut into cubes
- 3 medium carrots, peeled and cut into cubes
- 3 potatoes, peeled and cut into cubes
- 2 large tomatoes, peeled and cut into cubes
- 1 small onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 3 tablespoons tomato paste, dissolved in 1 cup water
- 1 tablespoon vegetable oil
- 2 cinnamon sticks
- 1/2 teaspoon pepper
- 1 teaspoon salt
Steps to make Lebanese Vegetables and Meat Soup
- In a pressure cooker, fry the onion with the vegetable oil until golden and soft.
- Add the meat cubes, cinnamon sticks, salt, pepper and cover with 2 liters of water. Close pressure cooker. Cook for 35 min at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening the cooker cover (achieved when all steam escapes).
- Add the green beans, zucchini, carrots, potatoes, and tomatoes. Close pressure cooker. Cook for 10 more minutes at high heat. Remove from heat and let pressure drop before opening cooker cover again.
- Finally, add the dissolved tomato paste and the fresh parsley. Adjust salt and pepper to taste and let it simmer for an additional 5 min on low heat.
- Serve hot.
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