Mung beans soup.

Mung bean soup.
Ingredients:
- 3/4 of cup dried mung beans, rinsed and soaked for 3 hours
- 1 onion, finely chopped
- 2 cloves garlic, minced or
I prepared cubes a head of time and I stored it the freezer.
1 cube of garlic shoots (see previous video under garlic shoots containing garlic shoots, salt and olive oil.
- 1-inch piece of ginger, minced or 1 cube containing minced ginger, olive oil and salt .
- 1 cube of herbs (see previous video)under herbs cubes
containing lavage leaves, 1 Thai hot pepper, thyme, oregano, olive oil and salt.
- 2 medium tomatoes, chopped
-2 tbsp of tomatoes paste mixed with water
- 1 carrot, diced
- 1 celery stalk, diced
- 8 cups water
- 2 tbsp olive oil
- 1 tsp turmeric powder
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1/2 tsp ground black pepper
- 1 1/2 tbsp red sweet paprika
- 1/2 tsp of cayenne pepper or 2 slices of fresh chili pepper
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp salt
- 1 tbsp of chives flowers vinegar
Chives vinegar: 1 cup of chives flowers and 1 cup of vinegar in the jar and let it be for 5 days. I’m using for soups and salads dressing.
Instructions:
1. **Prepare the mung beans**: Rinse and soak the mung beans in water for 3 hours. Drain and set aside.
2. **In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger.
Sauté until the onion is translucent and the garlic and ginger are fragrant, about 5 minutes.
I used cubes of garlic shoots, ginger cube and
herbs cube.
Herbs cube containing lavage leaves, 1 hot pepper, fresh thyme leaves, fresh oregano leaves, olive oil and salt.
Ginger cube containing shredded ginger, salt and olive oil.
Garlic cube containing garlic shoots, salt and olive oil.
I store in the freezer for up to 6 months.
3. **Sauté the aromatics**:
Add the cumin seeds powder, coriander powder, and sauté until they begin to sizzle and release their aroma, about 2 minutes.
4. **Add the spices**: Stir in the turmeric powder, ground black pepper, red chili, sweet paprika . Cook for another 1-2 minutes, stirring constantly to prevent burning.
5. **Cook the mung beans**: Add the mung beans to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 35 minutes, or until the mung beans are tender.
6. **Add the vegetables**: Add the chopped tomatoes, diced carrot, potatoes and celery. Cook for about 15-20 minutes, stirring occasionally, until the vegetables start to soften.
7. **Finish the soup**: Season with soy sauce, Worcestershire sauce, chives vinegar and salt to taste.
8. **Serve**:
Ladle the soup into bowls and garnish. Serve hot with chives vinegar on the side for a fresh, tangy flavor.
Enjoy your mung bean soup!
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