Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, hearty mung bean and rainbow swiss chard soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Hearty mung bean and rainbow Swiss chard soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Hearty mung bean and rainbow Swiss chard soup is something which I have loved my whole 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 recipe, we have to prepare a few components. You can cook hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
- Make ready 4 carrots, peeled and chopped
- Take 100 g Swiss chard
- Get 250 g mung beans
- Take 1/2 onion, chopped
- Prepare 1 tsp olive oil (better if extra-virgin)
- Get 1 Tbsp turmeric
- Get 1 Tbsp cumin
- Take 1/2 Tbsp ground coriander
- Make ready 1 Tbsp vegetable bullion
- Get 2 bay leaves
- Get to taste Dried parsley
- Prepare Black pepper
- Prepare Salt
- Take 1 knob butter
- Make ready 1/2 cup coconut milk
- Get 1 Tbsp strawberry jam (or other conserve)
- Prepare 2 dashes umeshu or lychee wine (or any fruity wine)
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. Swiss Chard, White Bean & Sausage Soup. Add Swiss chard leaves and saute until they are wilted.
Instructions 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!
Add chicken broth, Roman beans and tomatoes. Stir together, increase heat and bring to a boil. Add hot sauce and Worcestershire sauce. Crumble bacon slices and add to soup. This hearty vegetable soup will warm you up from the inside out.
So that’s going to wrap this up for this special food hearty mung bean and rainbow swiss chard soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
