Armenian Bean Soup

Soak the kidney beans, Great Northern beans, and pinto beans in water overnight.

Cut the beef chuck into 1-inch cubes.

In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened.

Add the beef cubes to the pot and brown on all sides.

Stir in the tomato paste, dried mint, paprika, salt, and black pepper.

Add the soaked beans (drained) and rice to the pot.

Pour in the water, ensuring that all ingredients are covered.

Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef and beans are very tender. Stir occasionally to prevent sticking.

If the soup becomes too thick, add more water to achieve the desired consistency.

Adjust seasoning as needed.

Garnish with fresh parsley before serving.