Recipe from The Talleygram, August 16, 2006

Cook's Corner     

Fresh Thyme and Oregano Mung Bean Soup with Acorn Squash

Chef Notes: Mung beans are small cylindrical beans with bright green skin and with yellow interior. These beans donít need pre-soaking. It gives 14 grams of protein per cooked cup. You can almost eat this everyday without taxing your stomach, no gas or bloating, I promise. Try mung beans tonight! By the way, if you canít find fresh thyme or oregano use 2 teaspoons of each dried herb.        Chef Jyoti


Yield: 8 - 12 servings          Difficulty: easy


1 cup organic mung beans, picked and rinsed

6 cup filtered water

2 tablespoons Spectrum Naturals Extra Virgin Olive Oil

1 medium sized yellow onion, diced small

3 cloves garlic, minced

Ĺ whole organic acorn squash

1 small organic carrot, diced

1 medium sized organic zucchini, diced small

2 medium sized organic tomatoes

7 stems fresh thyme

5 stems fresh oregano

1 tablespoon Frontier vegetable broth powder

2 cups filtered water

2 bay leaves

4 cups cooked organic mung beans including the broth

1 bunch spinach, stemmed and rinsed

Life Lines Sea Salt and Simply Organic Black Pepper, to taste



  1. In a large pot, place mung beans and filtered water; let it boil for 3 minutes then simmer until the beans get soft, approximately 45 minutes. Set aside.
  2. In another medium sized pot, heat olive oil; stir in onions and garlic, cook until onion is translucent, stirring often.
  3. Add acorn squash, carrot, zucchini, and tomatoes. Cook, stirring often. Sprinkle little sea salt and black pepper.
  4. Add fresh herbs, vegetable broth powder, filtered water, and bay leaves. Simmer for 3 to 4 minutes until vegetables are soft.
  5. Add cooked mung beans including the broth and fresh spinach. Season with sea salt and black pepper. Simmer for few minutes.

Serve piping hot with baguettes or pita bread. I like mine with cooked jasmine rice or organic brown rice as my one-dish meal.

Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2006 Talley's Green Grocery