Moong Bean Soup Recipe

FireRoasted Tomato & Mung Bean Soup Minimalist …

Web1 cup dry mung beans (soaked overnight or 6 hours in cool water // or quick-soaked*) 3 cups water 1 strip kombu (optional // added …

Rating: 5/5(22)
Calories: 220 per servingCategory: Entree, Side, Soup1. Start by soaking mung beans overnight or employing the quick-soak method found in the notes. Then add soaked, drained mung beans to a large saucepan with water (use 3 cups water per 1 cup dry beans) and kombu (optional) and bring to a boil.
2. Reduce heat to medium-low and simmer until tender but not mushy - about 17-23 minutes. Drain off any excess liquid and set aside.
3. In the meantime, heat a separate large pot over medium heat. Once hot, add water and onion. Sauté for 4-5 minutes or until ender and light golden brown, stirring frequently.
4. Add carrots and celery and sauté for 4-5 minutes more or until slightly tender, stirring frequently. Then add zucchini, green beans, fire-roasted tomatoes, vegetable broth, and salt and pepper. Stir to combine and increase heat. Bring to a low boil.

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WebSoak split peeled moong beans at least 1 hour. Drain. Add ghee to heavy bottomed saucepan and turn on medium heat. Add garlic and allow to lightly brown. Add cumin, garam masala and cinnamon stick and …

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WebMung beans are rich in vitamins and minerals. One cup (7 ounces or 202 grams) of boiled mung beans contains ( 3 ): Calories: 212 Fat: 0.8 grams Protein: 14.2 grams Carbs: 38.7 grams Fiber: 15.4

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