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Hearty mung bean and rainbow Swiss chard soup
Hearty mung bean and rainbow Swiss chard soup

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Healthy foods made from whole grains are fantastic for a easy snack. A bit of whole wheat toast, for instance is a great snack in the early morning. Eating on the run may be healthier with whole fiber chips and crackers. Make the change from refined products just like white bread to the healthier whole grain alternatives.

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We hope you got benefit from reading it, now let’s go back to hearty mung bean and rainbow swiss chard soup recipe. To make hearty mung bean and rainbow swiss chard soup you only need 17 ingredients and 4 steps. Here is how you do it.

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

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. Hearty, warming white bean soup became a fixture at presidential dinners in Washington and the Jefferson White House's food is still regarded Add the garlic, Swiss chard stems, carrot and onion; season with salt and pepper. Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. In this rendition of bean and bacon In this rendition of bean and bacon soup, soft cubes of butternut squash and silky shreds of chard add a little freshness, transforming this soup into.

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