Quick-cooking Mung Beans work wonderfully as a soup thickener, breaking apart easily after cooking, especially after an overnight soak. In this recipe, these protein-rich beans are paired with kale to make a beautiful green soup.
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Ingredients
Makes 3 servings
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1 Cup Whole Mung Beans, picked over and rinsed
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3 1/2 Cups Water
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Turmeric
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1 Tablespoon Olive Oil
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1/2 Teaspoon Brown Mustard Seed
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1/2 Teaspoon Organic Cumin Seed
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1/2 Teaspoon Garlic Powder
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1/2 Teaspoon Ginger Powder
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2 Cups Kale, chopped
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1 Teaspoon Ground Black Peppercorns Dustless
Directions
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Soak mung beans in water overnight in refrigerator.
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Drain beans, rinse and place in pot with 3-1/2 cups water. Add salt and turmeric and bring to a boil. Cook beans fully, stirring occasionally.
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Heat olive oil in separate small pan over low heat. Add mustard seeds and cumin seeds, and when cumin seeds begin to pop, add garlic powder, ginger and kale and cook for a few minutes until kale wilts. Add kale mixture to cooked beans and stir.
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Season with salt and ground black pepper.