Persian Noodle Soup

• 3 large onions and thinly sliced
• 3 tablespoons vegetable oil
• 2 teaspoons salt
• 1/2 teaspoon black pepper freshly ground
• 1 teaspoon turmeric
• 10 cups water
• 1/4 cup red kidney beans washed and soaked in cold water for 2 hours, drained
• 1/4 cup navy beans dried
• 1/4 cup chickpeas (garbanzo beans) dried
• 1/2 cup lentils
• 1/2 cup beef stock preferably homemade
• 1/2 cup chives or scallions, coarsely chopped, fresh
• 1/2 cup dill weed fresh, chopped
• 1/2 cup parsley leaves fresh, coarsely chopped
• 6 cups spinach washed and chopped , or 3 cups frozen spinach chopped
• 1 each beets fresh, peeled and diced into 1/2 inch pieces
• 1/2 pound noodles persian, or linguine
• 1 tablespoon flour, all-purpose
• 1 c Liquid whey , 1 cups white wine vinegar

1. Brown the onions in 3 tablespoons oil in a large pot.
2. Add 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric.
3. Pour in 10 cups water and add kidney beans, navy beans and chickpeas; bring to boil, skim the froth as it forms, reduce heat, cover and simmer for 45 minutes over medium heat.
4. Add lentils and beef broth.
5. Cook 55 minutes longer.
6. Add chopped chives or scallions, dill, parsley, spinach and beet.
7. Continue cooking, stirring from time to time, for 1 1/2 hours or until the beans are tender.
8. Correct seasoning and add water if the soup is too thick.
9. Add noodles and flour and cook about 10 minutes, stirring occasionally.
10. Stir in the liquid whey (or vinegar) and mix well.
11. Pour the soup into a tureen and serve.

onions, vegetable oil, salt, black pepper, turmeric, water, red kidney beans, chickpeas, lentils, beef stock, chives, dill weed fresh, parsley, frozen spinach, beets fresh, noodles persian, flour, liquid whey

Taken from recipeland.com/recipe/v/persian-noodle-soup-47135 (may not work)