1) 1 c dry mung beans
2) 1 strip of Kombu (a type of dried sea weed)
3) 1 lg onion, chopped
4) 5 stalks celery, sliced
5) 1 lg carrot, sliced
6) 1 can 15 oz or 398 ml fire-roasted tomatoes, diced
7) 1 heaping tablespoon Better than Bouillon Veggie flavor
8) 2 t salt
9) 2 t seasoning salt
10) 1 t ground pepper
11) 2 heaping tablespoons Bonita flakes (A Japanese product used to make miso soup, made from flakes of tuna and smoked. Sold in large bags or small packets, handy for adding to soups!)
Cover 1) with cold water and bring to a boil. Boil 1 min.
Turn heat off, cover let sit 1 hour.
Drain and rinse beans, cover with 4 cups cold water. Add 2)
Boil, reduce heat to med-low and simmer about 20 min till beans have burst open.
Meanwhile, in separate pot saute 3) to 5) in a little oil.
Add 6) to 10) along with 6 cups or so cold water.
Drain beans, remove Kombu and add beans to pot.
Boil 1 cup water, put in small bowl.
Place 11) in strainer and dunk in boiling water for a few minutes.
Keep flakes in strainer and then discard.
Add infused water to soup pot.
Heat pot to a boil, reduce heat and simmer 1.5 hrs or so.
💜 Mung Beans work to detoxify your system!
The Kombu added to bean cooking water helps with digestion.
Your local Oriental Market should have the Mung Beans, Kombu and Bonita.
