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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 299.5
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 666.1 mg
  • Total Carbs: 52.8 g
  • Dietary Fiber: 13.5 g
  • Protein: 14.3 g

View full nutritional breakdown of Pak Choi and Mung Bean soup calories by ingredient
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Pak Choi and Mung Bean soup

Submitted by: SILTAM

Introduction

Green, nurishing soup for lunch or dinner. You get meat flavor, without any meat at all, and lots of fiber!
Green, nurishing soup for lunch or dinner. You get meat flavor, without any meat at all, and lots of fiber!

Number of Servings: 5

Ingredients

    3/4 cup dry Mung beans
    1/2 whole head of pak-choi, shredded
    1 cup diced celery
    1 cup diced rhubarb
    3 cloves of garlic, chopped
    1 small onion, chopped
    3 tsp groung ginger
    1 1/2 tsp ground anise seed or star anise
    1/2 tsp cinnamon
    6 cups of water
    2 tbsp honey
    2 tbsp soy sauce
    5 slices of good rye bread

Directions

Soak beans over night with 3 cups of water.
Boil the beans in 3 cups of water, without salt, until ready to eat, but not mushy (about 1 hour). You may need to add more water from time to time.
In a large pot, sauté the onion and garlic in oil for a minute and then add the celery and rhubarb. Toss together and then add the pak-choi, and cover with 6 cups of water and the spices. Bring to a boil and simmer for about 10min.
To the boiling water add the beans, the honey and the soy sauce. Cook just until the pak-choi begins to become transparent.
Serve piping hot with rye bread.

Serving size: about 2 cups

Number of Servings: 5

Recipe submitted by SparkPeople user SILTAM.






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