How To Make Mung Bean Soup
Recipe: https://recipestripper.com/recipes/b92bfcfc-8509-4827-abc5-febc56be447d
Original source: https://www.liveeatlearn.com/mung-bean-soup/
Recipe image: https://www.liveeatlearn.com/wp-content/uploads/2020/06/mung-bean-soup-vert.jpg

With over 50 five-star reviews and packed with protein and fiber, this mung bean soup is a quick dinner that the entire family will enjoy. We'll cover everything you need to know to make it virtually foolproof!
Yield: 6
Prep time: PT5M
Cook time: PT40M
Total time: PT45M

Ingredients
- 2 cups dried mung beans (400 g)
- 8 cups vegetable broth (2 L)
- 1 Tbsp olive oil (15 mL)
- 1 cup diced white onion (about 1 onion)
- 2 cloves garlic (minced)
- 2 Tbsp freshly grated ginger
- 1 cup diced celery
- 1 14-oz can coconut milk (414 mL)
- 3 cups fresh spinach (roughly chopped)
- Salt to taste

Instructions
1. Beans: Rinse 2 cups dried mung beans with cold water in a colander, picking out any bad looking beans or pebbles. Add beans to a large pot along with 8 cups vegetable broth. Set heat to high and bring to a boil. Reduce heat to reach a gentle simmer, then cook the beans, uncovered, for 30 to 40 minutes. They are finished when they are soft and some have burst. Most of the broth should be absorbed, though a little is okay.
2. Flavor Makers: While mung beans cook, heat 1 Tbsp olive oil in a large sauté pan over medium heat. Add 1 cup diced white onion, 2 cloves garlic, 2 Tbsp freshly grated ginger, and 1 cup diced celery. Cook until onion is soft and translucent, about 5 minutes.
3. Soup: Add sauteed veggies into the pot of mung beans, along with 1 14-oz can coconut milk and 3 cups fresh spinach. Let gently simmer until coconut milk is hot and spinach has wilted. Serve warm.