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
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
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!)
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