Mung Bean and Vegetable Soup

Mung Bean and Vegetable Soup

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Mung Bean and Vegetable Soup
Recipe type: Soup
Cuisine: Indian
Serves: 6
Ingredients:
  • 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
 
Instructions…
crock1crock2Dice the onions. Chop the carrots into rounds. Chop the celery. Mince the garlic using a garlic press.
crock3Spray 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).
crock4Add the dried mung beans to the crockpot. Top with the veggies. Add the vegetable stock, cumin, curry, salt, and pepper.
crock5Cook on HIGH for 4 to 4.5 hours or LOW for 8 hours.

About Siri Shakti Kaur Ardebili

Siri Shakti was born and raised in Pleasanton California. She now lives in Southern California, with her husband and three young children. She is an author, poet, artist, teacher and life coach.

It is her purpose in life to uplift and encourage women to their highest potential. Truly reclaiming their inner strength so that they may be bountiful, beautiful, and blissful.

Siri Shakti is a committed Yogi, devoting her life to Mastery and the Kundalini Yoga Life style. She is a Homeschooling and attachment parenting advocate.

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