Quick-cooking mung beans work wonderfully as a soup thickener, breaking apart easily after cooking, especially after an overnight soak. In this recipe, these protein-rich beans are paired with kale to make a beautiful green soup.

Prep time: 5 min

Cook time: 90 min

Total time: 95 min

Mung Bean and Kale Soup
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 3 servings

Directions

  1. Soak mung beans in water overnight in refrigerator.

  2. Drain beans, rinse and place in pot with 3-1/2 cups water. Add salt and turmeric and bring to a boil. Cook beans fully, stirring occasionally.

  3. Heat olive oil in separate small pan over low heat. Add mustard seeds and cumin seeds, and when cumin seeds begin to pop, add garlic powder, ginger and kale and cook for a few minutes until kale wilts. Add kale mixture to cooked beans and stir.

  4. Season with salt and ground black pepper.