If not, you should! They’re easy to digest and quick-cooking, help rid the body of toxins and support liver health! How cool is that? Ready your mung beans and let’s make soup! This 10-ingredient, oil-free, grain-free soup starts by soaking and cooking your mung beans. You can soak them overnight, or if you’re in a hurry, you can do it in 1 hour! Once soaked, they cook up in 15-20 minutes. Then your soup is already nearly halfway done. In a separate pot, you’ll add the basics: onion, carrot, and celery. They’re followed by green beans, kale, zucchini, and a wave of flavor with fire-roasted tomatoes and vegetable broth! We like making our own vegetable broth, but you can easily go for store-bought to save time. Once all the ingredients are added, all that’s left to do is let it simmer away to perfection. We hope you all LOVE this soup! It’s: HeartyHealthyRichSatisfyingLoaded with vegetablesEasy to make& Incredibly nourishing This is the perfect soup to get you through cold, dark days or when you need a pick-me-up. We reach for this on days when our bodies need a little comfort, and we love making a large batch and freezing it so it’s always on hand. Amplify its nourishing, cleansing effects by topping with raw garlic and fresh parsley. This soup would pair perfectly with our Cheesy Sunflower Coated Kale Chips, Loaded Kale Salad, Garlicky Kale Salad with Crispy Chickpeas, 5-Minute Detox Salad, or Layered Sweet Potato Butternut Squash Tortilla. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture @minimalistbaker on Instagram. Cheers, friends!
