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5 from 1 vote

Beef & Noodle Soup with Beans, Tomatoes, and Herbs (Aash Reshteh Azeri)

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main
Cuisine: Persian
Servings: 8
Calories: 489kcal
Author: Honest and Tasty

Ingredients

  • 48 oz bone broth/chicken broth/vegetable broth 6 cups (my nutritious and delicious bone broth recipe)
  • ½ cup dried lentils that soaked in water for at least 10 minutes
  • 1 lb ground beef
  • large white or yellow onions ½ of an onion should be puréed in a food processor or shredded with a box grater, while the other 2 onions should be chopped
  • 5 tsp sea salt
  • 2 tsp black pepper
  • tsp turmeric powder
  • 1 cilantro bunch washed and chopped in food processor
  • 1 bunch parsley washed and chopped in food processor
  • 1 bunch scallions washed and chopped in food processor
  • 3 tbsp ghee or beef tallow
  • 6 oz tomato paste 1 small can
  • 5 oz fettuccine pasta noodles approximately ⅓ of a package
  • 1 ½ heads of garlic minced
  • 2 tbsp dried mint
  • 8 oz chickpeas approximately ½ can; if using dry, make sure to soak for several hours before rinsing and tossing into the soup
  • 15 oz red kidney beans 1 can; if using dry, make sure to soak for several hours before rinsing and tossing into the soup
  • 20 oz cherry/grape tomatoes 1 small package

Instructions

  • Add broth to a large pot over high heat and add enough water to fill half the pot with liquid.
  • Add lentils (as well as kidney beans and chickpeas if not from a can; otherwise add the canned beans later) to pot of boiling broth/water, bring heat down to medium and close lid to cook.
  • In a bowl, combine ground beef with the ½ puréed onion, 3 teaspoons (1 tablespoon) sea salt, 1 teaspoon black pepper, and 1½ teaspoons turmeric. Form into small, ½-inch sized meatballs and drop them into the soup, one-by-one.
  • Add cilantro, parsley, and scallions.
  • Over med-med-high heat, add ghee to the bottom of a pan. Add 2 chopped onions and fry until golden-brown, mixing occasionally to prevent burning (about 10 minutes). Once fried, tilt pan to drain the excess oil to one side of the pan with the onions on the other/higher side.
  • Mix in tomato paste to pot of soup.
  • Add ¾ of the fried onions to the pot of soup and reserve the other ¼.
  • Break the fettuccine into approximately 3 inch-long pieces and add to pot.
  • Add ¾ of the garlic to the pot and reserve the other ¼.
  • Add 1 ½ tbsp dried mint to the pot.
  • Add chickpeas, kidney beans, and tomatoes.
  • Add enough water to achieve your desired ratio of liquid to other ingredients. Add 2 teaspoons sea salt, 1 teaspoon black pepper, and 1 teaspoon turmeric powder to pot of soup.
  • In a small pan over med-low heat add the leftover ghee or tallow from frying onions. Then add leftover fried onions, garlic, a pinch of turmeric, and a pinch of salt and pepper. Fry just for a minute or two while mixing. Add ½ tbsp of dried mint and immediately remove pan from heat. Garlic and mint will burn if left on heat.
  • Soup is ready once noodles have cooked through. Serve each bowl with a tablespoon or so of the onion/garlic/mint mixture right on top. Enjoy!

Nutrition

Calories: 489kcal | Carbohydrates: 52g | Protein: 31g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 1740mg | Potassium: 1056mg | Fiber: 13g | Sugar: 8g | Vitamin A: 763IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 6mg