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.