Ingredients

The following ingredients have 6 Servings
  • 1 cup dry mung beans ((soaked overnight or 6 hours in cool water // or quick-soaked*))
  • 3 cups water
  • 1 strip kombu ((optional // added when cooking for easier digestion))
  • 3 Tbsp water
  • 1 small yellow or white onion ((diced))
  • 4 whole carrots ((thinly sliced))
  • 2 ribs celery ((diced))
  • 2 small zucchini ((or similar squash // sliced))
  • 2 cups green beans ((trimmed // large beans halved))
  • 1 (28-ounce) can fire-roasted tomatoes with juices ((or peeled and crushed tomatoes))
  • 1 quart vegetable broth* ((DIY or store-bought))
  • 1/4 tsp each sea salt + black pepper ((plus more to taste))
  • 1 large handful greens of choice ((such as kale or chard // chopped))
  • Fresh garlic ((minced))
  • Fresh parsley ((chopped))
  • Flatbread
  • Seeded bread ((or gluten-free bread))

Instruction

  • Start by soaking mung beans overnight or employing the quick-soak method found in the notes. Then add soaked, drained mung beans to a large saucepan with water (use 3 cups water per 1 cup dry beans) and kombu (optional) and bring to a boil.
  • Reduce heat to medium-low and simmer until tender but not mushy - about 17-23 minutes. Drain off any excess liquid and set aside.
  • In the meantime, heat a separate large pot over medium heat. Once hot, add water and onion. Sauté for 4-5 minutes or until tender and light golden brown, stirring frequently.
  • Add carrots and celery and sauté for 4-5 minutes more or until slightly tender, stirring frequently. Then add zucchini, green beans, fire-roasted tomatoes, vegetable broth, and salt and pepper. Stir to combine and increase heat. Bring to a low boil.
  • Once boiling, reduce heat to a simmer and add cooked (drained) mung beans. Simmer for 10-15 minutes more or until all vegetables are tender.
  • Add greens and cook 5 minutes more, stirring occasionally. Then remove from heat and let rest 5 minutes.
  • Serve as is or garnish with fresh garlic and parsley for more flavor and cleansing, nourishing benefits. Flatbread or whole-grain bread would make a delicious side as well as the salads linked above the recipe.
  • Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month (or more). Reheat leftovers on the stovetop until hot.