Mung Bean Soup by Lisa Villiarimo, Food Specialist
1 Tbsp avocado oil (or coconut) 2-3 carrots, diced 4 stalks celery, diced 1 medium onion, diced 4 cloves garlic, minced 1 1/2 cups dried mung bean, sorted and rinsed 6 cups broth or water 3/4 tsp black pepper 2 tsp sea salt (use less if using broth) 1 cup calamunggay leaves (optional, but delicious)
Method: Add oil to soup pot over medium high heat. Once oil is hot, add all vegetables and half of the salt/pepper into the pot and sweat them until onions are translucent and vegetables are slightly tender. Add mung beans, broth (or water), and remaining salt/pepper. Simmer on medium heat for about 20-25 minutes or until beans are tender and breaking down. If you prefer a thinner soup, add more liquid. If you prefer it thicker, simmer longer to reduce or use an immersion blender to blend some of the beans up to increase the viscosity. Taste for final seasoning and adjust as desired. Add the calamunggay leaves in the final few minutes. Garnish with more calamunggay leaves and flowers and/or chopped green onions.