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Ruth's Recipe Thick Mung Bean Soup
| 14 oz mung beans 5 oz peeled mung beans 1 small onion 1 small bell pepper 3 large carrots 2 medium squash 4 tsp. Greek seasoning mixture |
Place all but seasoning in 5 quart pan, add water
almost to top, simmer until mung beans are done, adding water as needed to keep pot full. Add Greek seasoning mixture only when you are certain the beans are done to your liking.
|
Note: If you are avoiding monosodium glutamate, don't
use Cavender's All Purpose Greek Seasoning.
Peeled mung beans cook to a paste, absorbing water and thickening your soup nicely. The
more peeled beans you use, the thicker your soup will be.
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