Persian New Year Noodle Soup

Preparation

1. Step 1

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

2. Step 2

   In a large pot, brown the onions and garlic in the oil over medium heat. Add the salt, pepper, and turmeric, and saute for 1 minute more. Add the soaked beans and saute for 3 minutes, coating the beans with the oil and spices. Add 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. Step 3

   Add lentils and beef broth, and simmer 50 minutes more.

4. Step 4

   Add chopped chives or scallions, dill, parsley, spinach and the beet. Continue cooking, stirring occasionally, for 1 hour, or until beans are tender. Correct seasonings, and add more water if soup is too thick.

5. Step 5

   Add noodles, and cook for 10 minutes, stirring occasionally.

6. Step 6

   Stir in the vinegar, and mix well.

7. Step 7

   To prepare the mint garnish, brown the onions and the garlic in the oil in a small skillet. Remove from heat; add turmeric, salt and mint, and mix well.

8. Step 8

   Ladle soup into the bowls, and top with the mint garnish.