Mung Bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 cup Mung Beans 2 cup, chopped Onions, raw 2 cup Garlic 8 tsp Ginger Root 4 tsp Tumeric (by CINDERRELIC) 100 grams Cilantro, raw 3 tsp Cumin seed 2 spear (about 5" long) Broccoli, fresh 6 cup kale - Glory chopped kale, fresh 3 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 3 stalk, large (11"-12" long) Celery, raw 2 cup Pepper - Pablano - Raw - 1 Pepper (by LCWP2000) 2 serving Pret- Maldon Sea Salt- 40g (by LIONESSGOLD) 3 dash Pepper, black 8 tbsp Extra Virgin Olive Oil
medium dice onion garlic, pablano, and celery and seat un a pot with olive oil and season with salt and pepper
finely grate ginger and tumeric and add when onions are translucent
add cumin and toast for a few min.
add beans and water and bring to a slow simmer
after 10 min of cooking add brocoli and kale and continue to cook till slowly for 20 min. add quinoa and cook for another 10 min.
turn off heat and add cilantro
Serving Size: makes 8 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFAUSTINHENRY.
finely grate ginger and tumeric and add when onions are translucent
add cumin and toast for a few min.
add beans and water and bring to a slow simmer
after 10 min of cooking add brocoli and kale and continue to cook till slowly for 20 min. add quinoa and cook for another 10 min.
turn off heat and add cilantro
Serving Size: makes 8 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFAUSTINHENRY.
Nutritional Info Amount Per Serving
- Calories: 701.0
- Total Fat: 23.9 g
- Cholesterol: 0.0 mg
- Sodium: 49.2 mg
- Total Carbs: 100.5 g
- Dietary Fiber: 20.5 g
- Protein: 24.8 g
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