Recipe: thick and hearty mung bean soup.

Ruth’s Recipe Thick Mung Bean Soup

Cookbook Reviews


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 avoidingmonosodium glutamate, don’tuse Cavender’s All Purpose Greek Seasoning.Peeled mung beans cook to a paste, absorbing water and thickening your soup nicely. Themore peeled beans you use, the thicker your soup will be.

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