Tuesday, 12 April 2011

Mung jo soup; Mung Bean Soup

Mung beans are nutritious and easy to digest they are a good source of protein, thiamine, niacin, vitamin B6, iron, magnesium, phosphorus and potassium, and a very good source of dietary Fibre, vitamin C, vitamin K, riboflavin, folate, copper and manganese.  

Ingredients
1/2 cup mung beans; soaked overnight.
3 cups chicken or vegetable stock or water
1 tablespoon olive oil
1 medium onion; chopped fine
1 tablespoon plain flour
1 400gm can of plum tomatoes; liquidised
Method
  1. Boil the beans in 3 cups of water or stock foe 20 minutes
  2. While the beans are cooking, heat the oil in a pan large enough for the soup.
  3. Add the chopped onion and fry until slightly brown, add the flour and fry for 2 minutes.
  4. Add the tomatoes, and cook for a further 10 minutes.
  5. Add the beans and the stock / water
  6. Cook for a further 10 minutes.
  7. Serve with garlic bread




1 comment:

Priya said...

Wow wat a wonderful looking nutritious and filling soup..

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