Join KindChef Deb to make 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.
Mhrangiz has always had a passion for connecting with people – through their stories and experiences. Working with KindWorks this past year has been an avenue for Mhrangiz to help families find happiness while settling into their new lives in the US. Help us celebrate Mhrangiz and spread kindness with a soup from her culture.
After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Aush – Bean & Noodle Soup
Ingredients
- 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)
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!
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. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 10 am-12 noon.
- 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)
- So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
- 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
