Fire-Roasted Tomato & Mung Bean Soup
Ingredients
The beans
-
1
cup
dry mung beans (soaked)
-
3
cups
water
-
1
strip
kombu (optional)
The soup
-
3
Tbsp
water
-
1
small
yellow or white onion (diced)
-
4
whole
carrots (thinly sliced)
-
2
ribs
celery (diced)
-
2
small
zucchini (sliced)
-
2
cups
green beans (trimmed and halved)
-
1
28-ounce can
fire-roasted tomatoes with juices
-
1
quart
vegetable broth
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
1
large handful
greens of choice (chopped)
For serving (optional)
-
to taste
fresh garlic (minced)
-
to taste
fresh parsley (chopped)
-
to taste
flatbread
-
to taste
seeded bread or gluten-free bread
Instructions
- Soak mung beans overnight or use the quick-soak method.
- In a large saucepan, combine soaked mung beans with 3 cups of water and kombu, then bring to a boil.
- Reduce heat and simmer until beans are tender, about 17-23 minutes, then drain excess liquid.
- In a separate pot, heat water and sauté onion until tender and golden brown.
- Add carrots and celery, sautéing until slightly tender.
- Stir in zucchini, green beans, fire-roasted tomatoes, vegetable broth, salt, and pepper, then bring to a low boil.
- Once boiling, reduce heat and add cooked mung beans, simmering for another 10-15 minutes.
- Add greens and cook for an additional 5 minutes, then remove from heat and let rest for 5 minutes.
- Serve garnished with fresh garlic and parsley, and alongside flatbread or bread if desired.
Nutrition Facts (estimated)
Servings
6
Calories
220
Total fat
0.6g
Total carbohydrates
41.8g
Total protein
11.6g
Sodium
368mg
Cholesterol
0mg
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