Enter the split mung bean and collard greens soup! The mung beans break down to a consistency that is very much like the cream of mushroom or cream of chicken soups of my youth. I suppose for some folks that isn’t a ringing endorsement, but it was filling and comforting and a nice departure from naked vegetables. AND it was totally Eat to Live-worthy, It made a lot of food and it was better as leftovers. I recommend it when a low-labor healthy and hearty soup is called for.
Split Mung Beans and Collards
1 cup uncooked split mung beans, rinsed and drained (mung beans don’t need to be soaked)
6 cups veggie broth
(I used 6 cups water and 4 packs of G Washington’s Golden Seasoning and Broth)
6 to 8 ounces of frozen greens – I used collards
Salt and pepper to taste
Place beans and broth in a saucepan and bring to full boil. Stir well. Reduce heat, cover with lid and simmer 60 minutes (or
90 if you have the time) or until beans are soft (and falling apart). Add frozen greens and cook an additional 15 minutes. Salt and pepper to taste.
Makes 6 servings (at least!)
Happy, Healthy, Gluten-Free Webinar
Are you recently diagnosed with celiac disease or gluten intolerance? Do you have a health issue that you think may be improved by eliminating wheat from your diet? Have you heard about health benefits of going gluten-free and want to check it out for yourself?
Then you'll want to join this free webinar! During this fun and interactive 60-minute session, Claire Baker will give you the facts and practical tips for eating gluten-free safely and well.
Date: Thursday, September 27, 2012
Time: 9:00 Eastern
Register here: Free Happy Healthy Gluten-free Webinar
Can't make this time? No worries! The webinar will be recorded and you'll be able to watch at a time that is convenient for you. Register to get the replay information: Free Happy Healthy Gluten-free Webinar