Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, hearty mung bean and rainbow swiss chard soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Hearty mung bean and rainbow Swiss chard soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Hearty mung bean and rainbow Swiss chard soup is something which I’ve loved my entire life.
This mung bean stew recipe is healthy and has lots of wonderful flavours and textures. I hope this meal becomes a staple in your house like it has for us! Mung beans are a little bit sweeter in taste and from a quick google search, I found that they're quite often mashed up and used as a paste in Asian.
To begin with this particular recipe, we must prepare a few components. You can have hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
- Make ready 4 carrots, peeled and chopped
- Make ready 100 g Swiss chard
- Make ready 250 g mung beans
- Make ready 1/2 onion, chopped
- Prepare 1 tsp olive oil (better if extra-virgin)
- Take 1 Tbsp turmeric
- Prepare 1 Tbsp cumin
- Make ready 1/2 Tbsp ground coriander
- Take 1 Tbsp vegetable bullion
- Prepare 2 bay leaves
- Prepare to taste Dried parsley
- Make ready Black pepper
- Take Salt
- Take 1 knob butter
- Get 1/2 cup coconut milk
- Get 1 Tbsp strawberry jam (or other conserve)
- Prepare 2 dashes umeshu or lychee wine (or any fruity wine)
Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. Dried beans and pulses give texture to our food and added nutrition in the winter months. I love to use them in stews and chunky soups. Combining dried cannellini beans with chard makes a really hearty winter soup that will warm the whole family.
Steps to make Hearty mung bean and rainbow Swiss chard soup:
- Heat the olive oil in a pan on medium-high heat, l and sauté the chopped onions and carrots, stirring regularly for about 3-5 mins.
- Prepare the vegetable stock adding 500 ml of boiling water to the vegetable bullion. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Let it cook for 25', stirring regularly to prevent sticking.
- Remove the bay leaves. Add the butter, jam and coconut milk. Add more water if necessary, stir well and continue to cook for 10 more minutes. At this point it's easier for the soup to stick to the pan so I recommend stirring every 3-5 minutes. Add the umeshu or sweet wine, stir well and let the soup simmer for another 15 minutes or until the beans are fully cooked.
- Serve with croutons or crunchy bread with a dash of olive olive and oregano (optional). Here, I have used "freselle" (made by my mother, with fennel seeds), a type of Neapolitan crunchy bread - we love it with tomatoes, tuna and oregano!
This clean eating Mung Bean Soup is loaded with fibre-rich mung beans, kale, carrot & celery. It's made all in one pot (slow cooker) for one satisfying The mung beans cook beautifully with the other aromatic and tasty ingredients; seven hours later you'll be left with a super satisfying, hearty legume. This hearty vegetable soup will warm you up from the inside out. Add the mung beans and the sweet potatoes, then add the rest of the vegetables and the spices. Stir well to combine all the ingredients and bring to a boil.
So that’s going to wrap it up with this special food hearty mung bean and rainbow swiss chard soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
