Hearty mung bean and rainbow Swiss chard soup
Hearty mung bean and rainbow Swiss chard soup

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, hearty mung bean and rainbow swiss chard soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Hearty mung bean and rainbow Swiss chard soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Hearty mung bean and rainbow Swiss chard soup is something which I’ve loved my entire life. They’re nice and they look fantastic.

Range of Retro Sweet Gifts in UK. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Drain the chard, reserving any liquid that remains. You only need three ingredients to make classical simple mung bean sprouts soup.

To begin with this particular recipe, we must prepare a few ingredients. You can cook hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
  1. Get 4 carrots, peeled and chopped
  2. Get 100 g Swiss chard
  3. Make ready 250 g mung beans
  4. Make ready 1/2 onion, chopped
  5. Make ready 1 tsp olive oil (better if extra-virgin)
  6. Make ready 1 Tbsp turmeric
  7. Make ready 1 Tbsp cumin
  8. Make ready 1/2 Tbsp ground coriander
  9. Make ready 1 Tbsp vegetable bullion
  10. Prepare 2 bay leaves
  11. Get to taste Dried parsley
  12. Prepare Black pepper
  13. Take Salt
  14. Make ready 1 knob butter
  15. Prepare 1/2 cup coconut milk
  16. Prepare 1 Tbsp strawberry jam (or other conserve)
  17. Take 2 dashes umeshu or lychee wine (or any fruity wine)

Now add the leeks and cook over medium low heat until translucent. Add the garlic and cook for another minute. Stir in the beans, Swiss chard leaves and all but a pinch of the remaining Parmesan cheese into the soup; season with salt and pepper. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper.

Steps to make Hearty mung bean and rainbow Swiss chard soup:
  1. Heat the olive oil in a pan on medium-high heat, l and sauté the chopped onions and carrots, stirring regularly for about 3-5 mins.
  2. Prepare the vegetable stock adding 500 ml of boiling water to the vegetable bullion. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Let it cook for 25', stirring regularly to prevent sticking.
  3. Remove the bay leaves. Add the butter, jam and coconut milk. Add more water if necessary, stir well and continue to cook for 10 more minutes. At this point it's easier for the soup to stick to the pan so I recommend stirring every 3-5 minutes. Add the umeshu or sweet wine, stir well and let the soup simmer for another 15 minutes or until the beans are fully cooked.
  4. Serve with croutons or crunchy bread with a dash of olive olive and oregano (optional). Here, I have used "freselle" (made by my mother, with fennel seeds), a type of Neapolitan crunchy bread - we love it with tomatoes, tuna and oregano!

Stir in the beans, Swiss chard leaves and all but a pinch of the remaining Parmesan cheese into the soup; season with salt and pepper. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. Add the beans, vegetable broth, Swiss chard, corn, macaroni pasta, and Italian seasoning to the pot, stirring to combine. Bring to a boil, then reduce to a medium simmer. This easy Swiss chard and chickpea soup is hearty and filling, and has incredible flavor.

So that is going to wrap this up with this exceptional food hearty mung bean and rainbow swiss chard soup recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!