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Persian Noodle Soup

 

36

Yield

6

servings

Prep

20

min

Cook

200

min

Ready

220

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

3 large onions
and thinly sliced
3 tablespoons vegetable oil
2 teaspoons salt
½ teaspoon black pepper
freshly ground
1 teaspoon turmeric
10 cups water
¼ cup red kidney beans
washed and soaked in cold water for 2 hours, drained
¼ cup navy beans
dried
¼ cup chickpeas (garbanzo beans)
dried
½ cup lentils
½ cup beef stock
preferably homemade
½ cup chives
or scallions, coarsely chopped, fresh
*
½ cup dill weed
fresh, chopped
*
½ cup parsley leaves
fresh, coarsely chopped
6 cups spinach
washed and chopped , or 3 cups frozen spinach chopped
1 each beets
fresh, peeled and diced into 1/2 inch pieces
*
½ pound noodles
persian, or linguine
1 tablespoon all-purpose flour
1 c Liquid whey , 1 cups white wine vinegar

Directions

Brown the onions in 3 tablespoons oil in a large pot.

Add 2 teaspoons salt, ¼ teaspoon pepper, and ½ teaspoon turmeric.

Pour in 10 cups water and add kidney beans, navy beans and chickpeas; bring to boil, skim the froth as it forms, reduce heat, cover and simmer for 45 minutes over medium heat.

Add lentils and beef broth.

Cook 55 minutes longer.

Add chopped chives or scallions, dill, parsley, spinach and beet.

Continue cooking, stirring from time to time, for 1½ hours or until the beans are tender.

Correct seasoning and add water if the soup is too thick.

Add noodles and flour and cook about 10 minutes, stirring occasionally.

Stir in the liquid whey (or vinegar) and mix well.

Pour the soup into a tureen and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 661g (23.3 oz)
Amount per Serving
Calories 25328% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 992mg 41%
Total Carbohydrate 12g 12%
Dietary Fiber 9g 37%
Sugars g
Protein 20g
Vitamin A 65% Vitamin C 37%
Calcium 10% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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