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 don’t 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 can’t find fresh thyme or oregano use 2 teaspoons of each dried herb. Chef Jyoti
Yield: 8 - 12 servings Difficulty: easy
Ingredients:
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
½
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
Directions:
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