The inspiration for this recipe came from a certain little hole in the wall restaurant that I love to go to in Westwood. They serve this really fabulous vegetarian Ash which hits the spot every time I have it. With the weather being on the cooler side these days in Los Angeles, every cup of this soup provides much comfort and warmth! Not only this soup is super easy to make, but it is also a great choice for those who are Vegetarian, Vegan, and/or Gluten Free!

I recently came across this colorful medley of legumes. It was love at first sight and I had to purchase them immediately and cook them away. With this said, you can make this soup with any combination of beans and split peas that you like. If you forget to soak your beans overnight, then do a Quick Soak.


1 cup beans, soaked overnight
1 large onion
6 cloves garlic
1 tsp turmeric
1 lb spinach
3 cups parsley
3 cups cilantro
1 cup tareh (chives)
1 cup mint
salt & pepper
1 medium red onion
1 tbsp dried mint

Saute small diced onion and minced garlic in some oil until just past translucent.  Add turmeric and mix well. Add beans and 10 cups of water. Bring to a boil and cook covered for 1 1/2 hours.

In the mean time clean and rough chop herbs and spinach.

Add herbs and spinach to the beans. Season with salt and pepper. Cook covered on medium for another 1 1/2 to 2  hours until beans are cooked all the way through.

Slice the red onion in thin half moons and sauté in oil until golden.

Add dried mint and continue to fry on low heat until onion becomes crispy.

Once the soup is ready ladle in soup bowls and place fried onion garnish on top.