Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, hearty mung bean and rainbow swiss chard soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Hearty mung bean and rainbow Swiss chard soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Hearty mung bean and rainbow Swiss chard soup is something that I have loved my whole life. They are fine and they look fantastic.
This mung bean stew recipe is healthy and has lots of wonderful flavours and textures. I hope this meal becomes a staple in your house like it has for us! Mung beans are a little bit sweeter in taste and from a quick google search, I found that they're quite often mashed up and used as a paste in Asian.
To get started with this recipe, we have to first prepare a few ingredients. You can have hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
- Get 4 carrots, peeled and chopped
- Take 100 g Swiss chard
- Take 250 g mung beans
- Prepare 1/2 onion, chopped
- Prepare 1 tsp olive oil (better if extra-virgin)
- Take 1 Tbsp turmeric
- Prepare 1 Tbsp cumin
- Make ready 1/2 Tbsp ground coriander
- Take 1 Tbsp vegetable bullion
- Get 2 bay leaves
- Prepare to taste Dried parsley
- Get Black pepper
- Take Salt
- Get 1 knob butter
- Make ready 1/2 cup coconut milk
- Take 1 Tbsp strawberry jam (or other conserve)
- Prepare 2 dashes umeshu or lychee wine (or any fruity wine)
It's made all in one pot (slow cooker) for one satisfying The mung beans cook beautifully with the other aromatic and tasty ingredients; seven hours later you'll be left with a super satisfying, hearty legume. Swiss chard and rainbow chard are amazingly abundant this year. Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. Hearty Lentil & Swiss Chard Soup.
Steps to make Hearty mung bean and rainbow Swiss chard soup:
- Heat the olive oil in a pan on medium-high heat, l and sauté the chopped onions and carrots, stirring regularly for about 3-5 mins.
- Prepare the vegetable stock adding 500 ml of boiling water to the vegetable bullion. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Let it cook for 25', stirring regularly to prevent sticking.
- Remove the bay leaves. Add the butter, jam and coconut milk. Add more water if necessary, stir well and continue to cook for 10 more minutes. At this point it's easier for the soup to stick to the pan so I recommend stirring every 3-5 minutes. Add the umeshu or sweet wine, stir well and let the soup simmer for another 15 minutes or until the beans are fully cooked.
- Serve with croutons or crunchy bread with a dash of olive olive and oregano (optional). Here, I have used "freselle" (made by my mother, with fennel seeds), a type of Neapolitan crunchy bread - we love it with tomatoes, tuna and oregano!
I could never say no to soup! Butternut squash soup and vegetable bean soups are my favorites! Anyways, this lentil and swiss chard soup looks awesome! This bean soup uses mung beans simmered in chicken broth with prawns and diced pork. This is a hearty soup that's excellent to eat by itself or with rice.
So that’s going to wrap it up for this exceptional food hearty mung bean and rainbow swiss chard soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
