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P’shala vegetable soup

Course: Soup
Cuisine: Nash Didan
Author: Chana

Notes

Ingredients
3/4 cup red kidney beans
1 large onion, chopped
1 small cabbage, cored and sliced into 2x4 inch slices
3 stalks celery, chopped
18 oz spinach leaves
4 carrots, sliced
1/2 Lb medium egg noodles - boiled for 5 minutes and drained.
Turmeric
1 tbsp flour
Oil
 
 
  • Boil kidney beans in water for 3 minutes.
  • Drain and soak in clean water for 2-3 hours.
  • In 8 qt pot, fry onion in 1/4 cup oil, on medium heat until softened (Do not brown).
  • Allow to cool a few minutes and fill pot halfway with water.
  • When it boils, add beans with their water.
  • Add 1/8 tsp turmeric. Cook on low flame.
  • After 1 hour, add water if needed and add the hard pieces of the cabbage.
  • Cook for half hour and add celery and carrots. Cook for half hour.
  • In a separate frying pan, fry 2 tbsp of flour in a tbsp of oil.
  • Stir until browned. Cool a minute and add 1/4 cup of tepid water.
  • Mix together and add slowly to the soup.
  • Stir well so it doesn’t clump. Add the rest of the cabbage, salt and pepper.
  • Cook for 1/2 hour and add spinach leaves.
  • Cook 15 minutes and add cooked noodles.
  • Adjust the salt and pepper and cook additional 10 minutes.