Try this yummy mung bean soup with kale. The combination of kale and some spices was a perfect match for this soup. The result? A very hearty, filling, comforting and healthy soup. This is definitely a keeper.
This recipe was created by Najwa from Delicious Shots. Najwa shares her recipes, practices food photography and embarks on a personal journey of sharpening her skills through cooking and baking. For more information on Najwa you can follow her on Facebook, Pinterest, and Twitter.
Yields: 8 servings | Serving Size: 1 cup |Calories: 148 | Total Fat: 5.8 g | Saturated Fat: 0.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium:18 mg | Carbohydrates: 18.9 g | Dietary Fiber: 4.7 g | Sugars: 1.9 g | Protein: 6.9 g | SmartPoints (Freestyle): 2
- 3 tbsp olive oil
- 1/4 cup chopped onions
- 3 garlic cloves, minced
- 1 cup mung beans, optional dry split peas
- 7 cups of water
- 2 cups kale, chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp coriander, toasted and grind
- salt and pepper
- In a large pot, heat the olive oil and add the onions. Cook for 3 minutes. Add the garlic and cook for another minute. Add the mung beans, spices, salt and pepper, stir well to combine. Add water, cover and cook until the beans are tender, approximately 35 to 40 minutes. Check the beans after 20 minutes to make sure they have enough water. When the beans are ready, taste and adjust salt and liquid if needed. Add the kale and cook for 5 minutes more. Serve with bread.