Rich bean soup with mung beans, carrots, celery and tomatoes

4 persons | 90 minutes

Thick, rich, velvety and very fragrant, this one will please everyone. The mung beans give the dish a wonderful aroma. With celery and fresh herbs, the soup has a delicious taste and will keep you full for a long time.

Rating: Ø 5 ( 4 votes )
Rich bean soup with mung beans
Rich bean soup with mung beans

4 persons | 90 minutes

Thick, rich, velvety and very fragrant, this one will please everyone. The mung beans give the dish a wonderful aroma. With celery and fresh herbs, the soup has a delicious taste and will keep you full for a long time.

Rating: Ø 5 ( 4 votes )

Ingredients

  • 200 g mung beans
  • 1 onion
  • 1 leek
  • 2 carrots
  • 1 stalk celery
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 600 g tomatoes, in their own juice
  • 2500 ml vegetable stock
  • salt, to taste
  • 1 bay leaf
  • Black pepper, to taste
  • 1 tsp paprika
  • Lemon juice, to taste
  • ½ bunch of parsley

Instructions

  1. Rinse the mung beans and soak in cold water for 6-8 hours.
  2. Then place in a saucepan and cook for 30-40 minutes until soft.
  3. Strain the mung beans and set aside.
  4. Peel the onion and carrots.
  5. Onion, Cut the leeks, carrots and celery into small cubes.
  6. Heat the olive oil in a saucepan.
  7. Fry the onions for 2-3 minutes until the vegetables are soft.
  8. Add the remaining vegetables and sauté for a further 3-4 minutes.
  9. Add the tomato paste and sauté for 1 minute.
  10. Add the tomatoes in their own juices and the broth to the saucepan.
  11. Add the mung beans, salt and spices.
  12. Cook the bean soup, covered, over a low heat for 25-35 minutes.
  13. Finish with Season with lemon juice and chopped parsley.

Utensils

  • pan
  • knife
  • cutting board