Persian Noodle Soup
Yield
6 servingsPrep
20 minCook
200 minReady
220 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
onions
and thinly sliced |
|
| 45 | ml |
vegetable oil
|
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 5 | ml |
turmeric
|
|
| 2.4 | l |
water
|
|
| 59 | ml |
red kidney beans
washed and soaked in cold water for 2 hours, drained |
|
| 59 | ml |
navy beans
dried |
|
| 59 | ml |
chickpeas (garbanzo beans)
dried |
|
| 118 | ml |
lentils
|
|
| 118 | ml |
beef stock
preferably homemade |
|
| 118 | ml |
chives
or scallions, coarsely chopped, fresh |
*
|
| 118 | ml |
dill weed
fresh, chopped |
*
|
| 118 | ml |
parsley leaves
fresh, coarsely chopped |
|
| 1.4 | l |
spinach
washed and chopped , or 3 cups frozen spinach chopped |
|
| 1 | each |
beets
fresh, peeled and diced into 1/2 inch pieces |
*
|
| 226.8 | g |
noodles
persian, or linguine |
|
| 15 | ml |
all-purpose flour
|
|
|
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.
