Recipe of Ultimate Hearty mung bean and rainbow Swiss chard soup

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, hearty mung bean and rainbow swiss chard soup. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Hearty mung bean and rainbow Swiss chard soup is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Hearty mung bean and rainbow Swiss chard soup is something which I have loved my whole life.

Hearty, warming white bean soup became a fixture at presidential dinners in Washington and the Jefferson White House's food is still regarded Add the garlic, Swiss chard stems, carrot and onion; season with salt and pepper. Swiss chard and rainbow chard are amazingly abundant this year. I love adding them to fritters Hearty, warming white bean soup became a fixture at presidential dinners in Washington and the Rainbow Swiss chard is tossed with olive oil and roasted in the oven sprinkled with feta cheese in. This soup is PERFECT for winter.

To get started with this recipe, we have to prepare a few ingredients. You can cook 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:

1. Make ready 4 carrots, peeled and chopped
2. Take 100 g Swiss chard
3. Make ready 250 g mung beans
4. Get 1/2 onion, chopped
5. Get 1 tsp olive oil (better if extra-virgin)
6. Make ready 1 Tbsp turmeric
7. Prepare 1 Tbsp cumin
8. Take 1/2 Tbsp ground coriander
9. Get 1 Tbsp vegetable bullion
10. Get 2 bay leaves
11. Prepare to taste Dried parsley
12. Take Black pepper
13. Make ready Salt
14. Get 1 knob butter
15. Make ready 1/2 cup coconut milk
16. Prepare 1 Tbsp strawberry jam (or other conserve)
17. Take 2 dashes umeshu or lychee wine (or any fruity wine)

I love to use them in stews and chunky soups. Combining dried cannellini beans with chard makes a really hearty winter soup that will warm the whole family. This hearty vegetable soup will warm you up from the inside out. This hearty vegetable soup will warm you up from the inside out.

Steps to make Hearty mung bean and rainbow Swiss chard soup:

1. 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.
2. 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.
3. 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.
4. 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!

This hearty vegetable soup will warm you up from the inside out. This hearty vegetable soup will warm you up from the inside out. This bean soup uses mung beans simmered in chicken broth with prawns and diced pork. This is a hearty soup that's excellent to eat by itself or with rice. Mongo beans are also called mung or green beans.

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