Simple Way to Make Ultimate Hearty mung bean and rainbow Swiss chard soup

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, hearty mung bean and rainbow swiss chard soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Hearty mung bean and rainbow Swiss chard soup is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Hearty mung bean and rainbow Swiss chard soup is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:

1. Get carrots, peeled and chopped
2. Make ready Swiss chard
3. Take mung beans
4. Take onion, chopped
5. Take olive oil (better if extra-virgin)
6. Get turmeric
7. Get cumin
8. Prepare ground coriander
9. Make ready vegetable bullion
10. Prepare bay leaves
11. Make ready Dried parsley
12. Take Black pepper
13. Get Salt
14. Get butter
15. Get coconut milk
16. Prepare strawberry jam (or other conserve)
17. Prepare umeshu or lychee wine (or any fruity wine)

Instructions to make Hearty mung bean and rainbow Swiss chard soup:

1. Heat the olive oil in a pan on medium-high heat, l and sauté the chopped onions and carrots, stirring regularly for about 3-5 mins.
2. Prepare the vegetable stock adding 500 ml of boiling water to the vegetable bullion. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Let it cook for 25', stirring regularly to prevent sticking.
3. Remove the bay leaves. Add the butter, jam and coconut milk. Add more water if necessary, stir well and continue to cook for 10 more minutes. At this point it's easier for the soup to stick to the pan so I recommend stirring every 3-5 minutes. Add the umeshu or sweet wine, stir well and let the soup simmer for another 15 minutes or until the beans are fully cooked.
4. Serve with croutons or crunchy bread with a dash of olive olive and oregano (optional). Here, I have used "freselle" (made by my mother, with fennel seeds), a type of Neapolitan crunchy bread - we love it with tomatoes, tuna and oregano!

So that is going to wrap this up with this exceptional food hearty mung bean and rainbow swiss chard soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!