Mung Bean Soup from Eat Clean Live Well / Terry Walters
|1||tablespoon coconut oil|
|2||celery stalks, chopped.|
|1||teaspoon ground turmeric.|
|1||cup dried mung beans (you can find these in the bulk section).|
|1 1/2||cups chopped tomatoes.|
|4||cups water or vegetable stock|
|1/4||cup chopped fresh cilantro.|
|1||tablespoon ume plum vinegar (optional, if you can’t find it).|
Melt coconut oil in a medium pot over medium heat.
Add onion and sauté for 3 minutes.
Add celery, carrots, and turmeric and sauté until just about soft.
Stir in mung beans, tomatoes, and water or stock. Submerge bay leaves, and bring to a boil.
Reduce heat and simmer covered for 45 minutes. Remove from heat and discard bay leaves.
Stir in cilantro and ume plum vinegar, season to taste with pepper and serve.