Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, hearty mung bean and rainbow swiss chard soup. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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.
Hearty mung bean and rainbow Swiss chard soup is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Hearty mung bean and rainbow Swiss chard soup is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
- Get 4 carrots, peeled and chopped
- Make ready 100 g Swiss chard
- Get 250 g mung beans
- Take 1/2 onion, chopped
- Get 1 tsp olive oil (better if extra-virgin)
- Get 1 Tbsp turmeric
- Take 1 Tbsp cumin
- Make ready 1/2 Tbsp ground coriander
- Take 1 Tbsp vegetable bullion
- Get 2 bay leaves
- Make ready to taste Dried parsley
- Take Black pepper
- Make ready Salt
- Get 1 knob butter
- Make ready 1/2 cup coconut milk
- Take 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. Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. In this rendition of bean and bacon In this rendition of bean and bacon soup, soft cubes of butternut squash and silky shreds of chard add a little freshness, transforming this soup into. Dried beans and pulses give texture to our food and added nutrition in the winter months.
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!
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. Trim the ends of the Swiss chard stalks and discard any discolored leaves. Wash the leaves in several changes of cold water until all sand is gone. Ladle the soup into bowls and add the cheese.
So that is going to wrap this up for this special food hearty mung bean and rainbow swiss chard soup recipe. Thanks so much for reading. I am confident that you will 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!
