Afghani Moshawa Bean Soup With Ground Beef Recipes

MASHAWA - A SIMPLE, DELICIOUS AFGHANI SOUP

Steps:

• Heat 3 tablespoons oil in a deep, heavy pot, add onions and brown for 5 minutes. Add garlic and saute for another 2 minutes. Add the broth, tomato paste, salt, coriander, cumin, cinnamon, vanilla bean powder, pepper, and adzuki beans to the pot. Stir well. Bring to a boil and then turn the heat to low and cook for 25-35 minutes until the beans are soft.
• In the meantime, rinse the canned beans in a colander then add the beans to the pot. Cook for 5-8 minutes. Add last of the olive oil, then add spinach. Taste and adjust seasonings to taste. Allow spinach a couple of minutes to soften and blend into the soup.
• Mix the yogurt, garlic and salt. Stir until creamy.
• Serve hot in a large bowl with a dollop of yogurt mixture and a piece of naan or flat bread.

HEARTY BEEF & BEAN SOUP

Steps:

• In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

BEEF & BLACK BEAN SOUP

Steps:

• In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

AFGHANI MOSHAWA BEAN SOUP WITH GROUND BEEF

Steps:

• Cook the moong dal in water (not included in ingredients) in a saucepan over medium heat until tender, but the lentils are still separate. Drain.
• In a dutch oven or other large soup pot, fry the ground beef over medium heat.
• Puree the onion in 1 cup water in a blender or food processor and add to the ground beef.
• Add garlic and salt also to the meat and stir-fry for about 10 minutes.
• Add the tomato paste and 1 more cup water and simmer 10 more minutes.
• Add the kidney beans, chickpeas, moong dal, ground coriander, black pepper, cayenne powder, and 6 cups water. Stir and simmer for 20 more minutes.
• Check to see if 1/4 -1/2 teaspoon more of salt is needed.
• Turn off heat.
• In a blender put the yogurt, 1/2 cup water, flour and cornstarch and puree.
• After the soup has cooled slightly stir in the yogurt mixture. Do not boil the yogurt or it will curdle. Sprinkle with dried mint. Serve with naan or pita bread.

AFGHAN TOMATO SOUP (AUSH GOSHTI)

Steps:

• Melt butter in a large pot over medium heat. Cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. Add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. Stir in the tomato paste, tomato juice, water, and garbanzo beans. Season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. Bring to a boil, then reduce heat to low. Simmer uncovered 30 minutes.
• Increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. Adjust seasonings adding more chile paste, salt, or lemon juice as desired. If soup seems too thick, thin with a little water.

GROUND BEEF AND VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
• Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
• Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.