Afghani Vegetable Soup
"1953 nato cookbook 2 part cooking process The peas were dried peas cooked so you could use condensed pea soup instead"
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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