![]() I love salad. And I love unadorned sautéed or roasted vegetables. I do have to admit that I have gotten bored with zucchini, which seems to propagate at a preternatural rate from the two zuke plants in our garden. When I got home from work one recent Friday I decided I was tired of all the chopping. And I wanted something more filling but still in keeping with my eating approach which is rich in veggies, beans and lentils. I didn’t want to spend a bunch of time in the kitchen. Enter the split mung bean and collard greens soup! The mung beans break down to a consistency that is very much like the cream of mushroom or cream of chicken soups of my youth. I suppose for some folks that isn’t a ringing endorsement, but it was filling and comforting and a nice departure from naked vegetables. AND it was totally Eat to Live-worthy, It made a lot of food and it was better as leftovers. I recommend it when a low-labor healthy and hearty soup is called for. Split Mung Beans and Collards Ingredients 1 cup uncooked split mung beans, rinsed and drained (mung beans don’t need to be soaked) 6 cups veggie broth (I used 6 cups water and 4 packs of G Washington’s Golden Seasoning and Broth) 6 to 8 ounces of frozen greens – I used collards Salt and pepper to taste Directions Place beans and broth in a saucepan and bring to full boil. Stir well. Reduce heat, cover with lid and simmer 60 minutes (or 90 if you have the time) or until beans are soft (and falling apart). Add frozen greens and cook an additional 15 minutes. Salt and pepper to taste. Makes 6 servings (at least!) Happy, Healthy, Gluten-Free Webinar Are you recently diagnosed with celiac disease or gluten intolerance? Do you have a health issue that you think may be improved by eliminating wheat from your diet? Have you heard about health benefits of going gluten-free and want to check it out for yourself? Then you'll want to join this free webinar! During this fun and interactive 60-minute session, Claire Baker will give you the facts and practical tips for eating gluten-free safely and well. Date: Thursday, September 27, 2012 Time: 9:00 Eastern Register here: Free Happy Healthy Gluten-free Webinar Can't make this time? No worries! The webinar will be recorded and you'll be able to watch at a time that is convenient for you. Register to get the replay information: Free Happy Healthy Gluten-free Webinar 9/12/2012 03:13:30 pm
I haven never tried & heard of this combination before! Sounds promising!
Claire Baker
9/21/2012 11:13:52 pm
I'm going to see if I can use the cooked mung beans as a replacement for cream of mushroom soup on top of the green bean casserole this holiday season. Comments are closed.
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