I spent the weekend tidying the laundry room in our home and sorting through piles of paperwork that I had collected over the past several years. I’m also cooking my way through our kitchen pantry stash of beans, flours, and other items that we had purchased once upon a time within the past few years but have not used in substantial quantities.
On Sunday, I used a large quantity of flour to make play-doh for the youngest Wanderlust Junior’s classroom; banana pancakes for breakfast; banana and chocolate chip muffins for Wanderlust Juniors’ snack break at school; and a banana and chocolate chip loaf for our post-dinner dessert. I confess that my baking quest was not a result of attempting to bake my way through an entire bag of flour. Rather, there were too many very ripe bananas sitting on our kitchen counter, begging to be featured in several delicious ways.
Last week, I shared with you my recipe for banana, blueberry, and lavender muffins. This time, I will share with the result of my pantry declutter project: mung bean soup. I made a large pot of this flavourful, warming, grounding soup on Sunday afternoon for me and Mr. Wanderlust to enjoy at lunch all throughout the workweek.
Ground, warming mung bean soup recipe
2 cups dry mung bean
1 tbsp olive oil
1 small white or yellow onion, finely chopped
3 cloves garlic, finely minced
3 carrots, finely chopped
1 celery stalk, chopped
1 red bell pepper, chopped finely
1 green pepper, chopped finely
1 heaping tbsp tomato paste
Enough filtered water or vegetable stock (or a mixture of both) to cover the mung bean and vegetables, plus three additional inches of water and/or stock on top
1/4 tsp ground turmeric
1 tbsp curry powder
sea salt and pepper, to taste
Juice of 1/2 lemon
- Soak the mung bean overnight in a large pot in cold water. Before cooking the soup, rinse and drain the beans.
- In a large cooking pot over medium-high heat, heat the oil and cook the onions and garlic until they turn a golden brown colour.
- Add the carrots and celery and continue to cook, stirring frequently, for 5 minutes.
- Add the bell peppers and continue to cook for another 5 minutes, stirring frequently.
- Add the tomato paste, turmeric, and curry powder, and stir everything together.
- Add the salt and pepper and water and/or stock, cover and bring to a boil.
- Reduce the heat to simmer and continue to cook the soup, covered, for 45 minutes to an hour on low heat.
- Turn off the heat, add the lemon juice, and stir once again.
I like to allow the soup to rest overnight, absorbing the flavour, and serve it the following day.
Do you have a favourite soup recipe that incorporates various legumes that just might be lurking in my pantry? Please share them with me in the comments below.
Do you know someone who might enjoy this recipe? Please share this blog post with a friend!