Persian Noodle Soup Recipe

Name: Persian Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large onions and thinly sliced; 3 tablespoons vegetable oil; 2 teaspoons salt; 1/2 teaspoon black pepper freshly ground; 1 teaspoon turmeric; 10 cups water; 1/4 cup red kidney beans washed and soaked in cold water for 2 hours, drained; 1/4 cup navy beans dried; 1/4 cup chickpeas (garbanzo beans) dried; 1/2 cup lentils; 1/2 cup beef stock preferably homemade; 1/2 cup chives or scallions, coarsely chopped, fresh; 1/2 cup dill weed fresh, chopped; 1/2 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; 1/2 pound noodles persian, or linguine; 1 tablespoon flour, all-purpose; 1 c Liquid whey , 1 cups white wine vinegar

Servings: persons

3 large onions and thinly sliced
3 tablespoons vegetable oil
2 teaspoons salt
1/2 teaspoon black pepper freshly ground
1 teaspoon turmeric
10 cups water
1/4 cup red kidney beans washed and soaked in cold water for 2 hours, drained
1/4 cup navy beans dried
1/4 cup chickpeas (garbanzo beans) dried
1/2 cup lentils
1/2 cup beef stock preferably homemade
1/2 cup chives or scallions, coarsely chopped, fresh
1/2 cup dill weed fresh, chopped
1/2 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
1/2 pound noodles persian, or linguine
1 tablespoon flour, all-purpose
1 c Liquid whey , 1 cups white wine vinegar

1
Brown the onions in 3 tablespoons oil in a large pot.
2
Add 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric.
3
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.
4
Add lentils and beef broth.
5
Cook 55 minutes longer.
6
Add chopped chives or scallions, dill, parsley, spinach and beet.
7
Continue cooking, stirring from time to time, for 1 1/2 hours or until the beans are tender.
8
Correct seasoning and add water if the soup is too thick.
9
Add noodles and flour and cook about 10 minutes, stirring occasionally.
10
Stir in the liquid whey (or vinegar) and mix well.
11
Pour the soup into a tureen and serve.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 large onions and thinly sliced, 3 tablespoons vegetable oil, 2 teaspoons salt, 1/2 teaspoon black pepper freshly ground, and more.

Yes, Persian Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Noodle Soup

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