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Mung bean soup

Mung Bean Soup from Eat Clean Live Well / Terry Walters

Quantity Ingredient
1 tablespoon coconut oil
1 onion, chopped.
2 celery stalks, chopped.
2 carrots, 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
2 bay leaves.
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.

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