• Najwa Kronfel

Mung Bean and Kale Soup


It has been brutally cold these past few days in New York. Perfect weather to stay home wrapped up in my blanket, wearing my comfy socks and favorite pj’s. In a perfect world that is. Unfortunately, I need to go out and run some errands but that doesn’t stop me from making soup.


Aren’t these the best days for soup? Today I made mung bean soup with kale. Mung beans aren’t something I cook a lot with. In fact, I tried them for the first time a couple of months ago. I loved them and so did my son. 


The combination of kale and some spices was a perfect match for this soup. The result? A very hearty, filling, comforting and healthy soup. This is definitely a keeper. I’m really excited to keep experimenting with these beans and try different flavor combinations.



Ingredients:



3 tbsp olive oil


1/4 cup onions, chopped

3 garlic cloves, chopped

1 cup mung beans

7 cups of water 

2 cups kale, chopped 

1 tsp ground turmeric

1 tsp ground cumin 

1 tbsp coriander, toasted and grind

salt and pepper

In a large pot, heat the olive oil and add the onions. Cook for 3 minutes. Add the garlic and cook for another minute. Add the mung beans, spices, salt and pepper, stir well to combine. Add water, cover and cook until the beans are tender, approximately 35 to 40 minutes. Check the beans after 20 minutes to make sure they have enough water. When the beans are ready, taste and adjust salt and liquid if needed. Add the kale and cook for 5 minutes more. Serve with bread.  


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