Afghan Aush (Noodle Soup with Ground Beef)

Ingredients

• 1 lb ground beef
• 1 onion (large, diced)
• 1 tbsp garlic (minced)
• 1 tsp coriander (estimated quantity for seasoning)
• 1 tsp cumin (estimated quantity for seasoning)
• 0.5 tsp chili powder (estimated quantity for seasoning)
• 0.5 tsp turmeric (estimated quantity for seasoning)
• salt (to taste)
• 6 cup vegetable broth
• 1 cup spinach (chopped)
• 1 cup cilantro (chopped)
• 1 cup parsley (chopped)
• 1 cup green onions (chopped)
• 12 oz noodles (reshteh or linguine style)
• 15 oz chickpeas (1 can, drained and rinsed)
• 15 oz red kidney beans (1 can, drained and rinsed)
• 1 cup Greek yogurt (plus additional for topping)
• 1 tsp dried dill (estimated quantity)
• red pepper flakes (for topping)
• 2 tbsp hot oil (for topping)
• dried mint (for topping)

Steps

1. 1

   In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Add the diced large onion and minced garlic, and continue to sauté until the onions are translucent.

2. 2

   Season the beef and onion mixture with coriander, cumin, chili powder, turmeric, and salt to taste. Stir well to ensure the spices are fragrant and evenly distributed.

3. 3

   Pour in 6 cups of vegetable broth and bring the mixture to a boil.

4. 4

   Add the chopped spinach, cilantro, parsley, and green onions to the pot. You can pulse these in a food processor briefly if you prefer a finer texture.

5. 5

   Return the soup to a boil, then add the 12 oz of noodles. Reduce heat and simmer until the noodles are tender, according to package directions.

6. 6

   Stir in the canned chickpeas and red kidney beans.

7. 7

   Temper the yogurt: In a separate small bowl, place 1 cup of Greek yogurt. Add a ladleful of the hot broth from the pot and whisk until the mixture is smooth and liquid. Pour this tempered yogurt back into the main pot and stir to combine.

8. 8

   Sprinkle in the dried dill. Let the Aush simmer for a few more minutes to allow the flavors to meld.

9. 9

   Serve hot in bowls, topped with a drizzle of hot oil, red pepper flakes, dried mint, and an extra dollop of Greek yogurt if desired.

Notes

Tempering the yogurt with hot broth before adding it to the pot prevents the yogurt from curdling when it hits the hot soup.

Nutrition per serving

• main
• soup
• noodle soup
• Afghan
• stew
• high-protein
• comfort food