Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, hearty mung bean and rainbow swiss chard soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Hearty mung bean and rainbow Swiss chard soup.
Hearty mung bean and rainbow Swiss chard soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Hearty mung bean and rainbow Swiss chard soup is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
- Prepare 4 carrots, peeled and chopped
- Take 100 g Swiss chard
- Make ready 250 g mung beans
- Get 1/2 onion, chopped
- Take 1 tsp olive oil (better if extra-virgin)
- Take 1 Tbsp turmeric
- Take 1 Tbsp cumin
- Prepare 1/2 Tbsp ground coriander
- Make ready 1 Tbsp vegetable bullion
- Get 2 bay leaves
- Make ready to taste Dried parsley
- Make ready Black pepper
- Take Salt
- Make ready 1 knob butter
- Get 1/2 cup coconut milk
- Take 1 Tbsp strawberry jam (or other conserve)
- Get 2 dashes umeshu or lychee wine (or any fruity wine)
Hearty mung bean and rainbow Swiss chard soup is one of the most favored of. Hearty mung bean and rainbow Swiss chard soup instructions. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper.
Steps to make Hearty mung bean and rainbow Swiss chard soup:
- 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.
- 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.
- 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.
- 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!
Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano and pepper. 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, reserved bean liquid, beans, garlic and bay leaf. Bean soups were a popular choice back then and are still as much in demand in my own kitchen today.
So that’s going to wrap this up with this special food hearty mung bean and rainbow swiss chard soup recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
