• Becky M

Ash (Persian Spinach & Bean Soup)



Imagine a cold wintery evening and all you crave is warmth. Ash is a comfort food full of power, overwhelming our heart and soul with inner sunshine. It energizes and strengthens us, making us physically ready to embrace the cold! This simple recipe is not time consuming and gives the same delectable results as the authentic versions.

Thirty years ago, My mother-in-law introduced me to this Persian soup. It became a favorite of my kids growing up and always requested by my dad when he would visit us in Switzerland. And really, who would believe kids request Ash for dinner!


Serves 10

Main Ingredients

1 onion, finely chopped

4 cups vegetable broth

2 teaspoons salt

pepper, to taste

32 ounces frozen spinach, chopped

15 ounce can black eyed peas

15 ounce can kidney beans

½ cup lentil beans, boil separately for 10 minutes until tender

⅔ cup lemon juice, enough to create strong lemony flavor

¼ pound spaghetti or thin noodle, broken into one inch pieces

Directions

1. Add 4 cups vegetable broth, minced onions, salt and pepper to a large pot. Bring water to boil.

2. Turn temperature to a medium-low heat and continue to simmer until onions are translucent.

3. Add frozen chopped spinach to pot and boil for 5 minutes. Add black-eyed peas, kidney beans, and lentils. Continue to simmer for another 5 minutes.

4. Stir in lemon juice. Add noodles and simmer until tender. If needed, add additional salt. Flavor should be zesty!


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