Mung Bean Soup with Vegetables (vegan and gluten free)
This clean eating mung bean soup is loaded with kale, carrot, celery and, of course, mung beans. There's a welcomed spicy kick from lots of fresh ginger and chili. Plus, this mung bean recipe is ultra easy to prepare and totally belly warming!
1cupmung beans(soaked in water overnight/rinsed/drained)
5cupsunsalted vegetable broth
796millilitrecan whole peeled canned tomatoes( used 'whole' and blitzed with an immersion blender)
5cupskale(loosely packed, leaves removed from stems and cut into bite-sized pieces)
2-3carrots, peeled and chopped
1onion, peeled and diced
1.5tablespoonsfresh ginger, minced
2cloves garlic, minced
1chili pepper, minced
cilantro(garnish , optional)
Pick mung beans over (i.e. remove any foreign objects, like rocks, and any imperfect beans). Rinse with cold, fresh water. Soak beans overnight in a bowl of cold water. Place in fridge (ensure they are covered well in water). Drain and rinse again with fresh, cold water the next day before using.
In a slow cooker on low add all ingredients (except lemon wedge and cilantro) and stir to combine. Cook 6 to 7 hours. Discard bay leaf. Garnish with cilantro (if using). Serve with lemon wedge squeezed over top. Enjoy!
Kale is used in this mung bean soup, but spinach (or a combo of both) would work lovely.
If you aren't a fan of cilantro, you could use parsley or omit.
A squeeze of lemon upon serving really brightens this soup and adds a little something special.
Want to omit the chili? Go for it! I love the spicy kick it adds, but you do what makes you happy!
'Whole' tomatoes in a can are recommended. Crush 'em with a potato masher or blitz with an immersion blender.