It's the first week of our CSA. I'm so thrilled to be adding wonderfully fresh vegetables to my diet again. Our family always eats healthier when it is CSA season. I'm excited to make my first dish with the newest bounty.
It is cold and rainy today, a perfect day to make this delicious soup and to use some of my CSA greens!
Aush – Afghan Bean, Herb, and Noodle Soup
Aush is a noodle and bean soup topped with a spiced tomato
–y ground meat mixture and large dollop of thick, creamy yogurt. The unique
layering of flavors makes it extra special.
1 yellow onion
½ c grapeseed oil, divided
2 c cooked chickpeas (one 15 oz can rinsed and drained)
2 c cooked kidney beans (one 15 oz can rinsed and drained)
4 c frozen lima beans (1 16oz frozen bag)
½ c lentils
4 cloves garlic, minced
1 t ground turmeric
3 heaping T dried dill weed
1 heaping T dried mint
12 c chicken stock
sea salt
6 oz whole-wheat linguini noodles broken into thirds
3 c coarsely chopped mixed greens (kale, collards, spinach)
2 yellow onions
2 Roma tomatoes, coarsely chopped
2 T tomato paste
2 T water
1 lb ground beef or lamb
2 cloves garlic, minced
1 ½ t ground coriander
2 T dried mint
1 ½ t paprika
1 t turmeric
1 t salt
1 t ground black pepper
¼ t ground red pepper
1/3 c freshly squeezed lemon juice
1 ½ c thick Greek yogurt
fresh mint, dill and/or cilantro for garnish, optional
Dice one of the onions. Heat a large stockpot over medium
heat and add 1 T of oil. Add the onion and cook for 10 minutes, until it starts
to brown. Add the chickpeas, kidney beans, lima beans, lentils, garlic,
turmeric, dill, cilantro, and one T of mint. Add the stock and bring to a
boil. Decrease heat and simmer for
one hour to blend flavors.
Slice the remaining two onions into thin half moons. Heat a
skillet over medium high heat and add 5 T oil. Add the onions and panfry for
about 10 minutes. Add ground meat and cook breaking it up into small pieces
until no longer pink. Add chopped tomatoes, tomato paste, water, garlic, mint, ground
coriander, paprika, turmeric, salt, and black and red peppers. Reduce heat to
low and cook for 15 to 20 minutes, until mixture turns a deep rich red. Set
aside.
30 minutes before serving, add greens to the bean soup. 10
minutes before serving (or according to package directions) add linguini to the
soup. Add lemon juice and adjust seasonings.
In large serving bowls, ladle in noodle soup. Spoon tomato/meat
mixture over the broth, top with yogurt, and garnish with fresh herbs.
