I have loved mung (moong) bean soup ever since our dear Filipino friends first introduced it to our family. The ingredients are simple, it’s easy to make, and super good for the body. Mung (also spelled moong) beans have been utilized in Traditional Asian medicine diets for cleansing the blood and stomach, cooling the internal system, and strengthening liver functions. I also add sliced burdock root for extra cleansing of ’heat’ toxins in the blood that can manifest as skin diseases/rashes, sore throat, and general infections. It’s a great soup to have when convalescing from illness or after eating a nutritionally-challenged diet for a long time. Give it a try! I’d love to hear feedback and if you did any modifications to suit your taste buds. 🙂
- 2 cups mung beans (rinsed)
- 1/4 cup sunflower oil
- 1 brown or red onion, diced
- 3 cloves garlic, minced
- 2 tbsp ginger, finely grated
- 1 tsp turmeric powder
- 2 inch root of burdock, sliced into 1/2 inch pieces
- Cayenne pepper to desired heat
- 2 tomatoes, diced or half a can of diced tomatoes
- 3-3.5 cups water (boiled)
- 1 bunch kale, chard or spinach roughly chopped
- Salt to taste
- Handful cilantro, chopped (optional)
- LOVE 🙂
- Put the beans and burdock slices in a large pot, add water just enough to cover the beans. Place on medium heat and bring to boil. Once boiling, continue adding hot water as needed to maintain water just above the level of the beans.
- While the beans are cooking place the oil, onion, garlic and ginger in a large saucepan on low heat and cook until the onion is translucent.
- When onion is fully cooked add turmeric powder, cayenne pepper, diced tomatoes, sauté about five minutes.
- When mung beans are soft remove the burdock root (or leave it in for extra texture and flavor), combine with the onion mixture, and add chopped leafy greens. Stir well.
- Salt & pepper to taste. Top with fresh cilantro if desired. Give thanks and enjoy!
“Cooking well doesn’t mean cooking fancy.”Julia Child