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Hearty Vegetable Mung Bean Soup
Instructions
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HEAT oil in large Dutch oven over medium-high heat. Saute onions, carrots, celery and garlic until softened. Add tomato paste, paprika, salt and pepper. Cook and stir until fragrant.
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ADD stock and mung beans. Bring to boil. Reduce to simmer. Cook 20 to 30 minutes, stirring occasionally, until vegetables and mung beans are tender. Stir in parsley.
Yields:
Yields: 6
Prep Time:
Prep Time: 20 min
Cook Time:
Cook Time: 30 Min
Ingredients
- 2 tablespoons pure olive oil
- 1 cup chopped onions
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Salt
- 1/8 teaspoon ground black pepper
- 1 (32 oz.) package unsalted vegetable stock
- 1 cup uncooked truRoots® Organic Sprouted Mung Beans
- 2 tablespoons minced parsley
Instructions
-
HEAT oil in large Dutch oven over medium-high heat. Saute onions, carrots, celery and garlic until softened. Add tomato paste, paprika, salt and pepper. Cook and stir until fragrant.
-
ADD stock and mung beans. Bring to boil. Reduce to simmer. Cook 20 to 30 minutes, stirring occasionally, until vegetables and mung beans are tender. Stir in parsley.
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