Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hearty mung bean and rainbow swiss chard soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Hearty mung bean and rainbow Swiss chard soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Hearty mung bean and rainbow Swiss chard soup is something which I’ve loved my whole life. They’re nice and they look wonderful.
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 get started with this recipe, we must first 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 that.
The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
- Take 4 carrots, peeled and chopped
- Take 100 g Swiss chard
- Take 250 g mung beans
- Make ready 1/2 onion, chopped
- Make ready 1 tsp olive oil (better if extra-virgin)
- Take 1 Tbsp turmeric
- Take 1 Tbsp cumin
- Prepare 1/2 Tbsp ground coriander
- Get 1 Tbsp vegetable bullion
- Prepare 2 bay leaves
- Prepare to taste Dried parsley
- Get Black pepper
- Prepare Salt
- Make ready 1 knob butter
- Get 1/2 cup coconut milk
- Make ready 1 Tbsp strawberry jam (or other conserve)
- Take 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.
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!
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 it up for this special food hearty mung bean and rainbow swiss chard soup recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
