Creamy Mung Bean Soup
I always read that Chinese Mung beans are very good for you but I had no idea what to do with them until now! Here's my easy/healthy/tasty recipe. The thing I love about soups is you don't have to be exact with the ingredients and they don't take a lot of work - you just go about your life and stir them once in a while.
Cookware needed
- Slow cooker or big pot
Ingredients:
- Mung beans
- Jamaican Fish soup mix (full packet)
- Korean Gojuchang (Big tablespoon full)
- Japapeno (dash)
- Frozen mixed veggies
- Nutritional Yeast (to taste)
- Green Italian Pesto (full jar)
Directions:
- Soak the beans for 24 hours
- Put in a slow cooker on low heat for another bunch of hours (lol). Live your life / stir occasionally
- Add the spices - fish soup mix, gojuchang and jalapeno to taste
- When it's been cooking for a while, add in frozen mixed veggies
- When it's done cooking (you decide when), stir in the creamy ingredients - a full jar of pesto and about 2-3 tbsp of nutritioal yeast
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The result is really filling and hearty, and the creamier ingredients counteract and balance the spices so it's not overwhelming. Gorgeous!
When done cooking a big batch, if there's any left, you can also label and freeze portions for later on.