Afghan Bean Soup

1 medium onion, finely chopped
5 cloves of garlic, finely chopped
3 tbsp. olive oil
6 cups low-sodium chicken broth
1 1/2 lbs. beef stew meat, cut into bite-size pieces
1 tsp. Kosher salt
2 tbsp. tomato paste
1 tbsp. finely ground coriander
1 tsp. black pepper
1/2 tsp. red chili flakes (optional)
1 1/2 cups dried mung beans
1 15oz can of kidney bean
1 15 oz can of garbanzo beans
2 tbsp. dried dill
1 cup plain yogurt
1/2 tsp. dried ground garlic
1/2 tsp, salt

Heat the oil in a deep, heavy pot, add onions and brown for 5 minutes. Add garlic and sautee for another 2 minutes. Add the meat and cook 10-12 minutes until browned and cooked through. Add the chicken broth, salt, tomato paste, coriander, pepper, and mung beans to the pot. Stir well. Bring to a boil and then turn the head to low and cook for 25-35 minutes until the mung beans are soft. In the meantime, rinse the kidney beans and garbanzo beans in a colander. Finally, add the kidney beans, mung beans and dill to the pot. Cook for 5-8 minutes.

Mix the yogurt, garlic and salt. Stir until creamy.

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