Aush – Bean & Noodle Soup (based on this recipe from Pickup Limes.) Aush isn’t Afghanistan’s national dish, but it’s definitely a close second. Every household has its own unique recipe for Aush, which is a comforting Afghan noodle soup, often made with a rich tomato base and vegetables, yogurt, and fresh herbs. It’s a favorite in many homes, especially during the colder months, and brings people together with its warmth and flavor.
After completing your soup, and sharing some with your family, freeze and label the rest for donation, then drop off at one of our participating food assistance providers.
Students can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others. There is a maximum of 8 quarts that can qualify for any given day (4 hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours
- take a picture during preparation and at delivery
- report on where you shared your KindSoup
- Complete this SSL Form
Aush – Bean & Noodle Soup
- 2 cups dry chickpeas
- 2 cups dry kidney beans
- 2 cups dry brown lentils
- 2 cups dry mung beans
- 36 cups boiling water
- 1 1/4 cup vegetable oil
- 8 medium yellow onions, chopped
- 32 garlic cloves, thinly sliced
- 4 Tbsp dried mint leaves
- 2 Tbsp ground turmeric
- 14 oz flour noodles (reshteh), snapped in half
- 6 cups fresh parsley, minced
- 6 cups fresh cilantro, minced
- 6 cups fresh spinach, chopped
- 4 stalks green onions, thinly sliced (optional)
- 2 Tbsp salt, plus more to taste
- 3 Tbsp dried fenugreek leaves (optional)
- 1/4 tsp ground black pepper
- 5 cups unsweetened soy yogurt (or any unsweetened plant-based yogurt of choice)
Soup Instructions
- Add the chickpeas and kidney beans to a large bowl and cover with plenty of water. In another large bowl, add the lentils and mung beans, and also cover with lots of water. Let both bowls soak on the counter overnight.
- The next day, when ready to make your meal, drain the water from the legumes and rinse.
- To a large pot on high heat, add the drained chickpeas and kidney beans, along with the boiling water. Bring to a boil uncovered.
- When it boils, it starts creating some foam on the top. Scoop off the foam, then reduce the heat to a gentle simmer and cover completely with a lid. Cook for 50 – 60 minutes.
- Meanwhile, to a large pan on high heat, add the oil, onion, and salt. Cook until the onions are lightly golden, about 5 minutes. Add the garlic and cook until golden.
- Then add the dried mint and turmeric, and stir to toast for 20 seconds.
- Reserve a quarter of the onion mixture in a bowl and set aside to be used as garnish later. Add the rest to the pot of cooking beans.
- When the beans are cooked through, add the drained lentils and mung beans. Bring to a boil, then reduce to a gentle simmer and cover with the lid. Cook for 15 minutes.
- Meanwhile, chop all the greens: parsley, cilantro, spinach, and green onion.
- Then add the noodles and cook for 7 – 8 minutes, or until al dente.
- Add the chopped greens, salt, fenugreek, and pepper to the pot. Cook for 2 – 3 minutes. Add more water as needed, as the beans and the noodles will quickly soak up the liquid.
- Plate, and garnish with yogurt and the reserved onion and garlic mixture. Enjoy!
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, January 5th cooking session:
- Confirm your participation by signing up at the bottom of this page
- Gather your ingredients
- Make sure that you have either a Soup Pot large enough to hold all of this soup, or two smaller ones that will together hold it all
- Have 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)
Have all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Aush – Bean & Noodle Soup” and any relevant food allergy info (which we will discuss on the call). As soon as is convenient, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
Online KindSoup for Students
Date: January 5, 2025
