Afghani Vegetable Soup

8
Servings
30m
Prep Time
90m
Cook Time
2h
Ready In


"1953 nato cookbook 2 part cooking process The peas were dried peas cooked so you could use condensed pea soup instead"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (468.9 g)
  • Calories 554.9
  • Total Fat - 17.2 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 92.6 mg
  • Sodium - 738.7 mg
  • Total Carbohydrate - 61.9 g
  • Dietary Fiber - 16.6 g
  • Sugars - 7.3 g
  • Protein - 39.1 g
  • Calcium - 177.5 mg
  • Iron - 7.8 mg
  • Vitamin C - 32.8 mg
  • Thiamin - 0.7 mg

Step 1

In skillet brown beef with butter

Step 2

Add onions, peppers,garlic soften

Step 3

Add seasonings

Step 4

Add tomatoes stir

Step 5

Add water

Step 6

Pour into casserole and bake 325 degrees for 1 hour ( im not sure this is necessary)

Step 7

For soup

Step 8

Add noodles to boiling water and cook for 10 minutes

Step 9

Season add beans and peas

Step 10

Take off heat add yogurt

Step 11

Mix thoroughly

Step 12

Should be soupy

Step 13

Add 1/4 of meat mixture to soup

Step 14

Mix

Step 15

Bowl up

Step 16

Top with meat mixture

Step 17

Garnish with sprinkling of dry mint

Tips & Variations


No special items needed.

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