Friday, April 9, 2010
Mung Bean Soup
Above is red kidney, pinto, mung (green), black turtle, aduki and haricot beans.
We had this soup tonight. I admit I was putting off cooking the mung beans that I have had for ages dried in the pantry. This soup had a better texture than lentil soup. Similar, but nicer and seemed very healthy. We used vegetables we also didn't want to deal with. Absolutely delicious. Good way to use up marrow and beetroot from the garden. Don't be put off by the spices. You can't taste them, they just do something to the ordinary vegetables and make the whole thing work. The recipe comes from this blog and has been adapted.
Mung Bean and Vegetable Soup
Rinse the mung beans under cold running water. Soak overnight, mung beans, (1 ½ cups mung beans well covered with water) the beans swell to about 2 ½ times volume. Soak in fridge in warmer temps.
1 cup dried mung beans
1 to 2 cups chopped vegetables
(used 2 beetroot cubed small,
small celery chopped,
3 garlic chopped small,
2 small onions chopped roughly,
Piece of Japanese radish, chopped small,
2 pieces of large zucchini chopped into smallish cubes…all vegetables fried in oil in batches
In order of cooking times, starting with onions and garlic cooked with spices
Water will need to be added depending on quantity of vegetables and how thick you want the soup to be
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 tablespoon olive oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon sea salt, or to taste
Drain and rinse the soaked beans and add to a medium saucepan. Cover with 3 cups of fresh cold water and bring to a boil and cover. Simmer for 20 to 30 minutes or until the beans are soft, stirring occasionally.
Season with salt to taste, and serve hot or warm. Serves 4.