Friday, September 24, 2010

Another hardy soup for cold winter days- CREAMY MONG BEAN SOUP

Split mong beans, as any other dry bean, have a lot to offer. They are low in fat, yet rich in dietary fiber and protein, low in cost, yet high in nutrition, and they have pretty long shelf life. Few other food can offer this many benefits as dry beans does!

Another Hardy Soup For Cold Winter Days- Creamy Mong Bean Soup on FoodistaAnother Hardy Soup For Cold Winter Days- Creamy Mong Bean Soup


1 cup split mong beans, soaked in water for 2 hours
3 tbsp olive oil
5 cups water (any kind of stock can be used)
1 small onion, finely chopped
1 jalapeno, finely chopped (optional)
1 tsp salt
1/4  tsp black pepper
1 tsp ground cumin

1/4  tsp ground turmeric
1/2 tsp ground ginger

Saute onions and jalapeno (optional) in olive oil in medium heat. Add spices, salt, and black pepper. Stir.
Drain mong beans.

Add them to sautéed spiced onions, stir, turn the heat to high, and add the water. Bring to boil, turn the heat down to medium again, cover, and cook for 30 minutes. Don't forget to stir from time to time!

Taste, add salt to your liking and serve.

What nicely pairs with this soup?
Garlic bread, oven crunched pita wedgies, pickles, banana peppers, olive, dollop of sour cream, green onions, mini pizzas, ...
Tip: To bring variety to your soup, you can exchange split mong beans with split lentils or dry green beans, for the same creamy deliciousness in your soup bowl.  

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