Shurpa Veggie Soup

Shurpa Veggie Meat soup recipe

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A healthy soup recipe with garbanzo beans, bell peppers, tomatoes and more.


  • 2 LBS of lamb loins or beef
  • Starter water (for initial cooking)
  • 34 liters of water
  • 34 medium potatoes, chopped
  • 2 Bay leaves
  • 1 can of diced tomatoes
  • 1 onion, diced
  • 8 baby bell peppers or 1 – 2 bell peppers, chopped
  • 1 medium carrot, grated
  • 1 TBSP Vegeta
  • 1 can (14 oz) garbanzo beans or 2 cups of cooked garbanzo
  • 1 bunch cilantro
  • 1 bunch parsley (optional)
  • Salt
  • Pepper


  1. Fill a large pot with water that just covers the meat and turn the stove on high. Salt the water and let it boil on high for about 5 minutes.
  2. Remove the pot from the stove and rinse the meat, and set it aside into a different dish. Next, wash the pot from all impurities.
  3. Next, add enough water (to make soup – for 1x portion add 3 -4 liters of water) into the pot and return the meat inside the pot.
  4. Turn the stove on high till it lightly boils, then turn it down to medium-low for it to simmer and add bay leaves and salt.
  5. Constantly check for the impurities that will rise, and remove those impurities with a sieve. Let it simmer for 1.5 to 2 hours or until the meat is fully cooked.
  6. If the impurities were not removed on time, you could run the stock through a sieve with a paper towel, which will also remove excess fat.
  7. As soon as the meat is ready, add diced tomatoes and Vegeta to the pot.
  8. Let it simmer for 5 – 10 minutes. Peel and wash the potatoes and dice it and add the potatoes to the pot.
  9. When the potatoes are halfway cooked, add the chopped bell peppers, grated carrots, and diced onions.
  10. Simmer for 15 – 20 minutes or until the potatoes are ready.
  11. Take out meat to shred it.
  12. Next, throw in the garbanzo beans, shredded meat, and chopped cilantro & parsley and simmer for another 5 minutes. Done.
  13. Let it stand for 10 – 15 minutes for the flavors to meld. Enjoy!



Prep/Cook/bake time may change when changing portions of ingredients.

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