Aush (Afghan Noodle Soup)

This Afghan-inspired soup is a swirl of delicate flavors that create layers of warm, savory goodness. Serve with a chunk of whole wheat bread or a side salad. 


  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup carrots, chopped
  • 3 stalks celery, chopped
  • 1 can kidney beans, rinsed and drained
  • 1 can chic peas, rinsed and drained
  • 8 oz mushrooms, chopped
  • 9 cups low-sodium veggie broth
  • 2 bay leaves
  • 1 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp corinader
  • 1 cup whole wheat elbow macaroni noodles
  • 1 cup veggie crumbles
  • 4 ounces fresh spinach leaves
  • 1/3 cup almonds, chopped and separated
  • 1/3 cup golden raisins separated
  • Non-fat plain Greek yogurt or non-fat sour cream (optional)
  • Fresh mint or parsley (optional)


  • Heat canola oil in soup pot over medium heat. Saute onion and garlic 3 minutes. Add celery, pepper and carrots and saute 4 minutes. Add beans, chic peas, mushrooms, veggie broth and seasonings. Bring to boil. Reduce heat and simmer, covered, 20 minutes. Add elbow noodles and veggie crumbles and simmer, covered, 10-12 minutes or until noodles are tender. Stir in spinach until wilted and remove from heat. Top with a spoon of Greek yogurt or sour cream,  sliced almonds, golden raisins and fresh mint or parsley before serving.