Mung Bean and Vegetable Soup
Recipe type: Soup
- 2 cups dried mung beans
- 2 cloves garlic
- 1 medium onion
- 2 carrots
- 2 celery sticks
- 6 cups vegetable stock (low sodium recommended)
- 1 Tbsp curry powder
- 1 Tbsp cumin powder
- Cooking Spray (I prefer using a Misto spray filled with my extra virgin olive oil of choice)
- Salt & Pepper to taste
Dice the onions. Chop the carrots into rounds. Chop the celery. Mince the garlic using a garlic press.
Spray a cooking pan with cooking spray and add the garlic and onions. Cook for 5 minutes. Add the carrots and celery and cook for another 4 minutes. By cooking the veggies, you can bring out more flavors into the soup. (You can skip this cooking part and put all the ingredients directly into the crockpot. However, the flavors taste better when you’ve sautéed the onions, garlic, and veggies first).
Add the dried mung beans to the crockpot. Top with the veggies. Add the vegetable stock, cumin, curry, salt, and pepper.