Green Mung Bean Soup
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Ingredients9 h 15 m servings 439 cals
Original recipe yields 4 servings
- 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.
- 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.
- Take ham bone out of the pot and remove any meat still on the bone; return meat to the pot.
Per Serving: 439 calories; 5.7 g fat; 71.6 g carbohydrates; 28.3 g protein; 5 mg cholesterol; 966 mg sodium. Full nutrition