Green Mung Bean Soup

Green mung bean soup with ham and veggies is an extremely flavorful, nutritionally balanced soup. Serve with thinly sliced carrots on top and a dollop of sour cream, if desired.

Step: 1

Place mung beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse the beans.

Step: 2

Heat a Dutch oven over medium heat and add the olive oil. Stir in onion, carrots, and celery; cook until slightly soft, about 5 minutes. Increase heat to high and add the beans, chicken broth, water, ham bone, garlic cloves, garlic powder, and onion powder. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, until beans are soft, about 45 minutes.

Step: 3

Take ham bone out of the pot and remove any meat still on the bone; return meat to the pot.

Per Serving: 439 calories; protein 28.3g; carbohydrates 71.6g; fat 5.7g; cholesterol 4.5mg; sodium 966.1mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.