Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric. Pour in 10 cups water and add kidney beans, navy beans and chickpeas; bring to boil, skim the froth as it forms, reduce heat, cover and simmer for 45 minutes over medium heat. Add lentils and beef broth. Cook 55 minutes longer. Add chopped chives or scallions, dill, parsley, spinach and beet. Continue cooking, stirring from time to time, for 1-1/2 hours or until the beans are tender. Correct seasoning and add water if the soup is too thick. Add noodles and flour and cook about 10 minutes, stirring occasionally. Stir in the liquid whey (or vinegar) and mix well. Pour the soup into a tureen and serve. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (740g)|
|Recipe Makes: 6|
|Calories from Fat: 83 (17%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 59.4mg||18 %|
|Sodium 714.6mg||25 %|
|Potassium 1255.1mg||33 %|
|Total Carbohydrate 81.2g||24 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 68.7g|
|Protein 23g||33 %|
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Calories per serving: 488
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