Hearty mung bean and rainbow Swiss chard soup. This mung bean stew recipe is healthy and has lots of wonderful flavours and textures. I hope this meal becomes a staple in your house like it has for us! Mung beans are a little bit sweeter in taste and from a quick google search, I found that they're quite often mashed up and used as a paste in Asian.

This soup is PERFECT for winter. It warms you up, has amazing flavors and brightens your day with the green of the swiss chard, the white from the cannelloni beans, the red of the tomatoes and the yummy yellow corn! Swiss chard and rainbow chard are amazingly abundant this year. You can have Hearty mung bean and rainbow Swiss chard soup using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Hearty mung bean and rainbow Swiss chard soup

1. You need 4 of carrots, peeled and chopped.
2. Prepare 100 g of Swiss chard.
3. It's 250 g of mung beans.
4. You need 1/2 of onion, chopped.
5. It's 1 tsp of olive oil (better if extra-virgin).
6. Prepare 1 Tbsp of turmeric.
7. Prepare 1 Tbsp of cumin.
8. You need 1/2 Tbsp of ground coriander.
9. Prepare 1 Tbsp of vegetable bullion.
10. You need 2 of bay leaves.
11. It's to taste of Dried parsley.
12. Prepare of Black pepper.
13. It's of Salt.
14. Prepare 1 knob of butter.
15. You need 1/2 cup of coconut milk.
16. Prepare 1 Tbsp of strawberry jam (or other conserve).
17. Prepare 2 dashes of umeshu or lychee wine (or any fruity wine).

This clean eating Mung Bean Soup is loaded with fibre-rich mung beans, kale, carrot & celery. It's made all in one pot (slow cooker) for one satisfying The mung beans cook beautifully with the other aromatic and tasty ingredients; seven hours later you'll be left with a super satisfying, hearty legume. Swiss Chard, White Bean & Sausage Soup. Add Swiss chard leaves and saute until they are wilted.

Hearty mung bean and rainbow Swiss chard soup step by step

1. Heat the olive oil in a pan on medium-high heat, l and sauté the chopped onions and carrots, stirring regularly for about 3-5 mins..
2. Prepare the vegetable stock adding 500 ml of boiling water to the vegetable bullion. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Let it cook for 25', stirring regularly to prevent sticking..
3. Remove the bay leaves. Add the butter, jam and coconut milk. Add more water if necessary, stir well and continue to cook for 10 more minutes. At this point it's easier for the soup to stick to the pan so I recommend stirring every 3-5 minutes. Add the umeshu or sweet wine, stir well and let the soup simmer for another 15 minutes or until the beans are fully cooked..
4. Serve with croutons or crunchy bread with a dash of olive olive and oregano (optional). Here, I have used "freselle" (made by my mother, with fennel seeds), a type of Neapolitan crunchy bread - we love it with tomatoes, tuna and oregano!.

Add chicken broth, Roman beans and tomatoes. Stir together, increase heat and bring to a boil. Add hot sauce and Worcestershire sauce. Crumble bacon slices and add to soup. This hearty vegetable soup will warm you up from the inside out.