Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, hearty mung bean and rainbow swiss chard soup. One of my favorites. This time, I’m gonna make it a little bit unique. 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 current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Hearty mung bean and rainbow Swiss chard soup is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular 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 it.
The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
- Take carrots, peeled and chopped
- Prepare Swiss chard
- Make ready mung beans
- Take onion, chopped
- Make ready olive oil (better if extra-virgin)
- Make ready turmeric
- Get cumin
- Take ground coriander
- Get vegetable bullion
- Take bay leaves
- Make ready Dried parsley
- Prepare Black pepper
- Get Salt
- Take butter
- Take coconut milk
- Get strawberry jam (or other conserve)
- Take umeshu or lychee wine (or any fruity wine)
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. 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.
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 picked up some organic raspberries the other day and decided to make these hearty breakfast muffins. 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. 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.
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 reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
