Mung Bean Soup

Mung Bean Soup

Mung Beans

Yellow Onion

Garlic Cloves

Tamari or Braggs

Brown Rice Vinegar

Sea Salt

Spices:   Curry, dried ginger, cumin, cardamon 

Chicken Broth     Imagine Brand Low Sodium

Rinse mung beans several times and soak over night.  Rinse again in morning.

Place in sauce pan with vegetable, or chicken broth,  

Add spices:  

curry (lots of curry), dried ginger, cumin, cardamon, sea salt 

Mince garlic and yellow onion. Sprinkle with sea salt and other spices listed above. 

          Sauté garlic and onion in frying pan.

Add Tamari, or Braggs Amino Acid to taste, and a splash of brown rice vinegar.

Cook until consistency of split pea soup. 

                                                                                    Enjoy!