Mung Bean and Vegetables Soup

By: Esther Vasa

Mung Bean and Vegetable Soup
Mung Bean – 1 cup
Onion - 1
Tomato - 1
Carrot - 1
Celery Stalk - 1
Asparagus - 3 stalks
Garlic - 1 clove
Raw Turmeric - 1 tsp
Parsley for garnish
Water to soak and cook
Himalayan Salt to taste

Rinse mung beans in water and soak for an hour. Drain the water. Put all the ingredients in a crockpot along with sufficient water to cover all the ingredients and some more. Let it cook on high for four hours. If the beans are still tough, set it on low for 2 more hours. Add parsley just before you stop the cooking process.

Alternately, you can cook mung beans with onion, tomato, turmeric and water enough to cover the beans in a pressure cooker for 20 minutes. Then release the lid carefully and add rest of the vegetables and salt. Add some more water to cover the vegetables and cook for 5-10 mins max with the pressure cook lid sealed back on. Garnish with parsley and enjoy!

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