mung bean wednesday.

i had these weird looking mung beans in my pantry for months.  maybe more.  i didn’t know what to do with them because the first time i tried to make them, they turned into mushy, dull, mash.

this time i did it right and these beans are really worth a try.  they are incredibly good for you.  google them ~ the health benefits are amazing.

i didn’t take a picture ~ it looks like lentil soup.  not gorgeous, but delicious!

here’s what i did:

MUNG BEAN SOUP

  • soak the beans overnight in water.
  • drain and rinse.  meanwhile saute an onion, fresh ginger, some carrots, celery, and garlic in olive oil or coconut oil.
  • add the beans, salt and pepper, and some spices, like cumin, curry powder, cinnamon, and garam masala.  or go the italian route and add oregano and thyme.
  • add enough water to cover, and some better than bouillon, and bring to a boil.  cook on low for 30 minutes, covered.
  • salt and pepper to taste, and drizzle a little olive oil in.  add some agave nectar for sweetness.  it gives depth to the soup.
  • at the very end, blend it for a second with an immersion blender, just to thicken the soup.

i really love this soup and will definitely make it again.  here’s to another night of avoiding the grocery store!!!

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