V Eight Soup

V Eight Soup
Staff Writer



Chock full of eight different kinds of vegetables, this hearty Lebanese soup is an excellent appetizer.


  • ½ cup green beans
  • ½ cup diced carrots
  • ½ cup corn kernels
  • ½ cup green peas
  • ½ cup lima beans
  • ½ cup chopped spinach
  • 1 potato, diced
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped parsley
  • 1 tablespoon salt, plus more to taste
  • ¼ tablespoon black pepper, plus more to taste


In a large pot, combine all of the ingredients. Add 3 cups of water and bring to a boil over high heat. Reduce the heat to a simmer and allow soup to cook for 15 minutes. Check seasoning and serve.

Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Soup Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Soup Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.