I love a good soup. I like it chunky or creamy. It really doesn’t matter to me as long as it tastes good and is loaded with vegetables. I remember when I was pregnant with each of the kids all I would crave for lunch is soup. I think I ate every variation of soup under the sun until I made this last week. It kinda changed my soup game up and I think it might change yours too.
My love affair with Mung Bean came out of nowhere. Literally, all it took was a trip to whole foods with a curious mind.
See what I mean about loaded with vegetables?
ANNNNNNNNNNNND Even more vegetables!
See what I mean? I love a good lentil soup/stew/stewup and I think that you guys can see that by these recipes- Lentil and chicken Stew and Lentil Curry and Slow-cooker Jerk Turkey Chili. I know that the last link is of my favorite chili but I promise it is worth a try. It is totally crave-worthy!
And let’s just ignore that huge curry stain on my countertop. I thought about editing it out of the picture but I wanted to share the day that I cried REAL tears over a stain.
All that to say… have some soup! HAhahahahahaha! I know that was a hard pivot but totally worth it. It just makes sense once you try it.
Peace and love,
Ann
Mung Bean Soup
This mung bean soup hits every note for a perfect meal- it is warming and filling, creamy and chunky, spiced but not spicy. It just makes sense once you try it!
Ingredients
- 2 Stalk Celery stalks Chopped
- 1 cup Dried Mung Beans
- 1 Tablespoon Curry Powder
- 1 Cup Plum Tomatoes Chopped
- 2 Carrots Chopped
- 5 Cups Vegetable Stock
- 2 Teaspoon Turmeric Powder
- 1 Teaspoon Crushed red pepper flakes ( or less depending on taste)
- 1 Zucchini Chopped
- 1 Handful Kale (approx. 2 cup) Chopped
- A handful of Fresh Cilantro Chopped
- 1 Large Onion Chopped
- 3 Clove Garlic
- 1 Tablespoon Olive oil
- 2 Bay Leaves
- 1 Tablespoon Fresh Ginger grated
- 1 Can Coconut milk
Instructions
- Add the oil in a medium pot over medium heat. Add onion and ginger- sauté for 3 minutes and then add the garlic. Add curry powder and turmeric and sauté for another minute until onion is soft but be careful not to burn the garlic. Add celery, carrots, and tomatoes. Stir in mung beans and stock. Submerge bay leaves, and bring to a boil. Reduce heat and simmer covered for 35 minutes. I checked on mine every 10 minutes and added more water as needed – until you see the consistency to be like a very thick soup. Add the zucchini and kale- cover a allow the kale and zucchini to cook for 15 minutes. Remove from heat and discard bay leaves. Stir in cilantro and coconut milk. Season to taste with salt and pepper. Serve with fresh naan or toasted bread.
This was delicious. My family enjoyed it. First time making (and eating) mung beans. Very nutritious, inexpensive and flavorful. It just needed a little squeeze of lemon or lime at the end.