• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Persian New Year Noodle Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1/4 c Dried chickpeas
  • 1/4 c Dried Navy beans
  • 1/4 c Dried Red Kidney beans
  • 14 c Water
  • 3 lg Onions; peeled and
  • -thinly sliced
  • 5 Cloves garlic; peeled and
  • -minced
  • Sauteeing liquid (I used
  • -balsamic vinegar)
  • 1/2 ts Pepper
  • 1 ts Tumeric
  • 1/2 c Lentils
  • 2 c Vegetable broth
  • 1/2 c Chopped scallions or chives
  • 1/2 c Chopped fresh dill
  • 1 c Chopped parsley
  • 6 c Chopped fresh spinach -or-
  • 2 Boxes (10-oz) frozen spinach
  • 1 Fresh beet; peeled and diced
  • 1/2 lb Persian noodles or linguine;
  • -broken in half (I used
  • -linguine)
  • 2 tb Red wine vinegar


1 Onion; peeled and thinly
6 Cloves garlic; peeled and
Sauteeing liquid (I used
-balsamic vinegar)
1 ts Tumeric
1/2 c Fresh mint; chopped

1. Soak chickpeas, navy beans and kidney beans in 2 cups of water for 2
hours. Drain.

2. In a large pot, sautee the onions and garlic in the balsamic vinegar
over medium heat. Add the pepper and turmeric, and saute for 1 minute more.
Add the soaked beans and saute for 3 minutes. Ass the remaining 12 cups of
water and bring to a boil, skimming off the foam as it forms. Reduce heat,
cover and simmer for 45 minutes.

3. Add lentils and veg broth, and simmer 50 minutes more.

4. Add scallions, dill, parsley, spinach and beet. Continue cooling,
stirring occasionally, for 1 hour, or until beans are tender. Add more
water if soup is too thick.

5. Add noodles and cook for 10 minutes. Stir in the vinegar and mix well.

6. For the Garnish: Saute the onion and garlic in the balsamic vinegar in a
small skillet. Remove from heat; add turmeric and mint and mix well.

7. To serve: Ladle soup into the bowls and top with the mint garnish.
Serves 8


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