Vegetable and Vermicelli Soup

Vegetable and Vermicelli Soup

Prep. 20 mins
Cooking 40 mins
Serving 4

INGREDIENTS Measurements


2 Tbsp. olive oil
1/4 cup onions, finely chopped
2 1/4 lbs. (1 kg) beef, bone-in (any cut is fine)
2 Tbsp. tomato paste
8 cups water
1/4 cup celery, finely chopped
1 red bell pepper, finely chopped
1 zucchini, finely chopped
1 large carrots, peeled and finely chopped
2 tomatoes, finely chopped
2 tsp. fresh cilantro, chopped
1/2 cup brown lentils
1/2 cup chickpeas canned or cooked
1/2 cup all-purpose flour
1 cup plain yogurt
Salt and pepper
1/2 cup short vermicelli
1/4 cup fresh cilantro leaves



  • • In a skillet, heat the oil over medium-high heat and sauté the onions until they become transparent.
  • • Rinse the meat well and pat dry. Add the meat and tomato paste to the onions, stirring occasionally for 10 minutes.
  • • Pour in the water and simmer for 15 minutes, until it starts bubbling.
  • • Add the lentils and chickpeas and simmer until al dente.
  • • Add the celery, red bell pepper, carrots, tomatoes, and chopped cilantro. Simmer on low heat for 30 to 40 minutes.
  • • In a mixing bowl, combine some of the stock from the pot with plain yogurt and all-purpose flour and mix well. Gradually add the mixture to the soup while stirring. Season with salt and pepper. Simmer on low heat until it starts bubbling.
  • • Add the cilantro leaves and short vermicelli. Cook until pasta is fully cooked.


  • This soup can be prepared with chicken and rice instead, following the same steps.

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