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