Prep time: 35 minutes
Cooking time: 40 minutes
Yield: 5 servings
1 cup dry whole mung beans
1 teaspoon olive oil
2 Tbsp. garlic, finely slivered
½ cup leeks, finely slivered
½ celery, ¼” dice
½ cup carrots, ¼” dice
½ cup green beans, ¼” pieces
1 medium red potatoes, ¼” dice
3 peeled plum tomatoes (scald and peel if using fresh; canned or boxed come peeled), ¼" dice
2 cup green chard, ½” slivers
½ tsp dried thyme
4 cups water
¼ cup + 1 Tbsp fresh basil, finely slivered
1 tsp salt + to taste
4 twists of black pepper mill + to taste
- Rinse mung beans and set in water, covering with 2 inches of water. Soak for at least 4 hours. Set aside. Rinse again after soaking. The mung beans will naturally expand after soaking and equal about 2 cups.
- In a medium soup pot, heat the olive oil on medium heat. Add the garlic, leeks and celery with a dash of salt. Sauté for 5 minutes.
- Add carrots, green beans and potatoes. Mix in well.
- Add tomatoes, chard, thyme and basil with another dash of salt. Add a few twists of black pepper. Mix in well.
- Add 4 cups of water, the mung beans and bring to a boil.
- Bring to a simmer and allow entire mixture to cook on medium-low heat for 35-40 minutes, covered loosely. The vegetables and mung beans should become tender, but not mushy.
- Season salt and pepper to taste, and water, as needed, to adjust consistency.
- Use remaining basil for garnish on each serving.