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Mung Bean Soup with Vegetables {vegan & gluten free}
GIRL HEART FOOD16Ingredients
19Hours
80Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup mung beans (soaked in water overnight)
- 5 cups vegetable stock (I used 'unsalted')
- 796 mL tomatoes (I used 'whole' and blitzed with an immersion blender)
- 5 cups kale (loosely packed, leaves removed from stems and cut into bite-sized pieces)
- 3 carrots (chopped)
- 3 stalks celery (chopped)
- 1 onion (chopped)
- 1 1/2 Tbsp. fresh ginger (minced)
- 2 cloves garlic (minced)
- 1 chili pepper (minced)
- 1 bay leaf
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. turmeric
- cilantro (garnish, optional)
- lemon wedge (/juice -garnish, optional)
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1210mg50% |
| Potassium570mg16% |
| Protein4g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A220% |
| Vitamin C110% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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